Prep
5 minutes
Cook
15 minutes
Categories
vegetarian
Ingredients
- 3 garlic cloves, minced
- extra-virgin olive oil
- 3 large heirloom tomatoes (the gnarlier the shape and crazier the color, the better)
- kosher salt
- bunch of scallions, thinly sliced lengthwise
- bunch of basil, torn into large pieces
- 5 or 6 oz of fresh mozzarella balls (bocconcini), or one large piece cut into 1" squares
- 1 lb pasta (I used fresh spinach spaghetti, but plain penne or linguine would work just as well)
- Maldon sea salt and freshly ground black pepper
Instructions
- Bring pasta water to a boil in a large pot, add a healthy dose of kosher salt, then cook the pasta according to package directions. When it reaches al denté, drain. While the pasta is cooking, start the sauce.
- Chop the tomatoes into big, 1" chunks. Over medium heat, swirl a tablespoon of olive oil to coat the bottom of a large sauté pan. Cook the minced garlic until it starts to turn golden, then add all the tomatoes and their juices. Let cook for 2 minutes, then add scallions. Let cook for a couple minutes just until the scallions start to get a bit soft. Sprinkle vegetables with kosher salt, then add basil (reserving a few sprigs) and cooked pasta.
- Add fresh mozzarella, kosher salt and pepper, another drizzle of olive oil to get all the pasta strands lightly coated, and give it all a big toss. Serve in bowls garnished with a few sprigs of basil and freshly-grated parmesan.