Spaghetti Margherita (updated)
Spaghetti Margherita is so simple! Made stovetop with tomatoes, garlic, olive oil, fresh basil, Parm, Mozzarella and tossed with pasta!
Ingredients
- 3/4 lb. spaghetti (cooked "al dente", drained)
- ¼ cup extra virgin olive oil (plus a little more for drizzling on top after finished)
- 2 tablespoons butter (optional, but highly recommended for flavor)
- 1-2 cloves garlic (minced)
- 2 lbs. Roma tomatoes (about 10-12 coarsely chopped or grape tomatoes)
- 1 cup fresh basil leaves (chopped)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon fresh ground pepper
- 1/2 lb. fresh mozzarella (cut into 1/2 inch cubes)
- ½ cup grated Romano or Parmesan cheese
- additional basil leaves for garnish
Directions
- 1
Cook pasta. Set aside, or while pasta is cooking prepare sauce.
- 2
In large skillet, heat oil and butter over low heat.
- 3
Sauté the garlic until fragrant over low heat, about 1 minute.
- 4
Add tomatoes, sugar, salt and pepper.
- 5
Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
- 6
Cook for 2-3 minutes, just until all pasta is heated through.
- 7
Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
- 8
Drizzle with a bit more olive oil and top with a light sprinkle of course sea or kosher salt.