SUMMER TOMATO AND BASIL SPAGHETTINI

Summer Tomato and Basil Spaghettini image

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 9

Previous Next

2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
1 cup pitted Niçois or Kalamata olives, halved
8 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves
1/3 cup chopped shallots
1 cup coarse fresh breadcrumbs made from crustless French bread
1 pound spaghettini
1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
Fresh basil sprigs

Steps:

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 large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.