Adapted from Real Simple
Ingredients:
12 ounces spaghetti
3 large beefsteak tomatoes (about 1-1/2 pounds), each cut into 4 thick slices
3 Tablespoons olive oil, plus more for the baking sheet
Kosher salt and black pepper
8 ounces mozzarella, grated
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 teaspoon crushed red pepper3/4 cup torn fresh basil leaves & more for serving.
Procedure:
1. Cook the pasta according to the package directions; drain and return to pot
2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
3. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
4. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.5. Add the garlic oil, basil, salt and pepper to the pasta and toss to combine.
Ingredients:
12 ounces spaghetti
3 large beefsteak tomatoes (about 1-1/2 pounds), each cut into 4 thick slices
3 Tablespoons olive oil, plus more for the baking sheet
Kosher salt and black pepper
8 ounces mozzarella, grated
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 teaspoon crushed red pepper3/4 cup torn fresh basil leaves & more for serving.
Procedure:
1. Cook the pasta according to the package directions; drain and return to pot
2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
3. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
4. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.5. Add the garlic oil, basil, salt and pepper to the pasta and toss to combine.
Serve topped with tomatoes, additional basil and more Parmesan.
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