Baked Spaghetti and Mozzarella

Ingredients

course salt

2 cans (28 ounces each) whole peeled tomatoes

2 T olive oil

2 garlic cloves, smashed and peeled

3/4 lb. spaghetti

2 cups packed basil leaves, torn

3/4 lb. fresh mozzarella, cut into 1/2-inch peices

Preparation

Preheat oven to 400 degrees.  Set a large pot of salted water to boil.  In a food processor (or blender), pulse tomatoes until coarsely chopped.  In a large skillet, heat oil over medium-high.  Add garlic and cook until fragrant, about 1 minute.  Add tomatoes and bring to a boil.  Cook at a rapid simmer until sauce thickens, about 12 minutes.  Meanwhile, cook pasta 5 minutes (it will still be crunchy).  Drain pasta and return to pot.  Add tomato sauce, basil, and half the mozzarella and toss to combine.  Transfer mixture to a 3-quart baking dish and top with remaining cheese.  Bake until cheese is golden and edges are bubbling, about 25 minutes.

I used whole grain pasta to add an extra bit of healthiness and had it with some salad.  It was very delicious!

*Recipe from Everyday Food Issue 75

-Sarah

Caprese Salad

Ingredients

ripe, red, beautiful tomatoes, sliced
fresh mozzarella
fresh basil
good olive oil
good balsamic vinegar
salt and pepper

Preparation

Arrange sliced tomatoes on a plate and sprinkle with salt and pepper. Lay slices of fresh basil and mozzarella on each tomato slice and drizzle with as little or as much olive oil and balsamic vinegar as you like. Delicious.

- Sarah