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Spaghetti With Salsa Cruda
When you just can't even, here's a dinner solution that doesn't involve pulling up to the drive through. Rough chop ripe, juicy tomatoes and fragrant basil, add some slivered shallots and fresh, creamy mozzarella, and - prego - dinner is just about done. The water your spaghetti boiled in is your secret weapon here. Reserve a little for tossing with the pasta, and all the flavors of the tomatoes and basil will make a light, silky sauce that coats every strand of spaghetti.
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Ingredients
- 2 c tomatoes, chopped
- 1/3 c basil leaves, torn or roughly chopped
- 1 large shallot, thinly sliced
- 1/2 c mozzarella pearls (or diced mozzarella)
- 1/4 c parmesan, grated
- 1 lb spaghetti, or gluten-free alternative
- 1/3 c olive oil
- to taste salt
- to taste pepper
Instructions
Step 1
Cook spaghetti in a large pot of salted water.
Step 2
While spaghetti is cooking, toss chopped tomatoes, shallots, basil and mozzarella with olive oil in a large bowl.
Step 3
When spaghetti is cooked, drain, reserving a cup of cooking water.
Step 4
Dump spaghetti on top of tomato mixture and toss, adding cooking water to make a light sauce.
Step 5
Season to taste with salt and pepper.
Step 6
Serve, topped with grated Parmesan.