1 pound Spaghetti
4 medium Tomatoes (about 2 lbs.) cored and torn *into 3/4″ pieces
½ cup coarsely torn basil leaves, plus more for garnish
½ cup extra-virgin olive oil
¼ pound fresh mozzarella, torn into 1/2 ” pieces
3 tbsp coarsely torn oregano leaves
4 medium cloves garlic, smashed
½ tsp hot red-pepper flakes
Sea salt & Freshly ground black pepper
This dish is so easy to make, you don’t even need a knife to prepare the ingredients. Simply tear the tomatoes, basil, mozzarella, and oregano into small pieces with your hands. This technique has the particular advantage of helping release the flavor and aroma of the herbs. The tomatoes, basil and oregano are in your basket this week. Give this recipe a try. Serve with some grilled squash and a salad.
1. Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, following label directions.
2. While pasta is cooking, combine all remaining ingredients in a large bowl. This sauce can be made 4 to 8 hours in advance without the mozzarella, which will be added later. Let stand at room temperature.
3. Drain spaghetti in a colander. Add pasta and mozzarella to tomato mixture and sprinkle with sea salt. Toss to combine. Sprinkle with basil, and serve immediately.