I can’t tell you how much I enjoy pinterest. It’s such an efficient way to catalog ideas so that they can be quickly, easily found again. Lately, whenever our stomachs have started grumbling, I’ve been heading to pinterest to find new inspiration. Last night, we had this:
It was fabulous! I wish there had been leftovers for lunch today… but I guess we enjoyed (all of) it too much last night! Here’s the recipe, from Real Simple.
- 12 ounces spaghetti
- 3 large beefsteak tomatoes (about 1-1/2 pounds), cut into 4″ thick slices
- 3 tablespoons olive oil, plus more for the baking sheet
- kosher salt and black pepper
- 8 ounces fresh mozzarella, grated or sliced
- 1/4 cup grated Parmesan (1 oz), plus more for serving
- 2 cloves garlic, chopped
- 1/4 to 1/2 teaspoon crushed red pepper
- 3/4 cup torn fresh basil leaves, plus more for serving
- Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
- In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
- Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.