12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving
Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.
For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.
Recipe from the June 2011 issue of Real Simple magazine.
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