Spaghetti with Tomatoes, Opal Basil, Chilies and Mozzarella



4 servings



1 lb. dried Italian spaghetti
2 tbsp. salt
2 cups raw tomato sauce (see recipe)
1 tbsp. chopped chilies (optional)
1/2 lb. fresh smoked mozzarella, cut 1/4-inch cubes
1/2 cup opal basil chiffonade
4 fl. oz. extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste


In a large spaghetti pot bring 6 quarts of water to a boil and add 2 tablespoons salt. Add spaghetti and cook according to package directions. Cook until al dente. Stir pasta to avoid sticking. Drain pasta in colander over sink and toss into warm serving dish. Add tomato sauce, smoked mozzarella, opal basil and extra-virgin olive oil. Toss with tongs or with forks as you would toss a salad. Check seasonings, and crack fresh pepper over each portion. Serve immediately.

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