Basil Garlic Spaghetti
Ingredients of Basil Garlic Spaghetti
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Spaghetti 12 oz. 340 g Cherry tomatoes 3 cups 750 mL Kalamata olives 1/4 cup 60 mL Garlic cloves, coarsely chopped 6 6 Salt 1/2 tsp. 2 mL Coarsely ground pepper 1/2 tsp. 2 mL Olive oil 2 tbsp 30 mL Bocconcini or mozzarela, cut up (See Note) 8 oz 225 g Chopped fresh basil 1/4 cup 60 mLHow to Basil Garlic Spaghetti
Combine water and salt in Dutch oven. Bring to a boil. Add pasta. oil, uncovered, for 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Cobine next 5 ingredient in ungreased 9 x 13 inch (22 x 33 cm) baking dish.
Drizzle with olive oil. Toss. Bake, uncovered, in 425 F (220 C) oven for about 15 minutes, stirring occasionally, until garlic is softened.
Add bocconcini, basil and pasta to tomato mixture. Toss. Transfer to serving bowl. Makes about 7 1/2 cups (1.9 L).
Note : Bocconcini is fresh mozzarella cheese.
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