Summer Tomato and Basil Spaghettini

Ingredients

• 1 8-ounce ball water-packed mozzarella cheese
• 8 tablespoons extra-virgin olive oil
• ½ cup fresh basil leaves
• Fresh basil sprigs
• 2 ½ pounds plum tomatoes
• 1 pound spaghettini
• 1 cup coarse fresh breadcrumbs made from crustless French bread
• + 2 more ingredients
• • ¹/₃ cup shallots
  • 1 cup pitted Niçois or Kalamata olives

Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to ...

View full recipe at Epicurious