Summer Tomato and Basil Spaghettini

Summer Tomato and Basil Spaghettini
Photo by Mark Thomas


  • 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 ...

View full recipe at Epicurious


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