This is a great pasta meal especially enjoyable in summertime. If you can, substitute shredded mozzarella cheese for buffalo mozzarella.
At a glance
1 (16 oz.) box Italian brand spaghetti
3 tbsp. extra virgin olive oil
1 garlic clove, minced
1/8 tsp. red pepper flakes, crushed
6 plum tomatoes, chopped
1 tsp. salt
1/8 tsp. fresh ground black pepper
1 1/2 cups fresh mozzarella cheese, cubed
Bring a large pot of water to a boil. Heat oil in skillet over medium heat. Add garlic and red pepper flakes; stir for 1 to 2 minutes. Add tomatoes and seasoning; reduce heat to low. Cook for 5 minutes, stirring occasionally. Cook pasta according to package directions; drain and return to pot. Add hot pasta to skillet mixture. Add cheese; stir until slightly melted. Transfer to serving platter.
Ready in 20 min 10 min prep
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