Summer Tomato and Basil Spaghettini

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