Summer Tomato and Basil SpaghettiniThe complete recipe for Summer Tomato and Basil Spaghettini on Yahoo Shine.
  • 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
  • 1 cup pitted Niçois or Kalamata olives, halved
  • 8 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced fresh basil leaves
  • 1/3 cup chopped shallots
  • 1 cup coarse fresh breadcrumbs made from crustless French bread
  • 1 pound spaghettini
  • 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
  • Fresh basil sprigs
servings:6 4
  1. Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
  2. Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.
  3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.
Sauté

Summer Tomato and Basil Spaghettini

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Ingredients

  • 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
  • 1 cup pitted Niçois or Kalamata olives, halved
  • 8 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced fresh basil leaves
  • 1/3 cup chopped shallots
  • 1 cup coarse fresh breadcrumbs made from crustless French bread
  • 1 pound spaghettini
  • 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
  • Fresh basil sprigs

Directions

  1. 1Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
  2. 2Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.
  3. 3Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.

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