The smell reminds me of all the summertime barbecues, all the birthday parties, all the graduations....it's a recipe I learned from my best friend, my grandmother, Teresa. It's the tomato, basil and mozzarella pasta. You can have it warm as a main dish or chilled as a side. Simply perfect!
1 pound spaghetti pasta (I like Barilla* brand)
1 package mozzarella whole milk cheese (fresh is best)
2 tblspn olive oil (veggie oil is ok)
5 cloves garlic (diced)
2 cans diced tomato (seasoned with basil, oregano) OR 2 fresh vine-ripe tomatoes (diced)
1 tsp salt
2 tblspn basil flakes (or use fresh basil)
Boil 3 cups cold water with a pinch of salt. Add 1 pound (whole package) spaghetti pasta. Cook for 9 mins.
While the pasta is cooking, take out a small frying pan and heat the oil on low/med heat.
While the oil is heating up, dice up the garlic.
Add garlic to the oil and cook on low heat until light brown to bring out flavor.
While the garlic cooks, open and drain canned tomatoes OR dice your fresh tomatoes.
Slice your mozzarella cheese into 1 inch thick pieces. Thick works better because you don't want the cheese to be stringy.
Drain your pasta.
While the oil and garlic are still hot add them on pasta.
Add the mozzarella cheese.
Add salt and basil.
Toss for another minute and enjoy!