Light and Tasty Tomato Basil Mozzarella Pasta for a Hot Summer Evening

Ingredients

• 10 oz spaghetti
• 2-3 c tomatoes, chopped
• 1 clove garlic, thinly sliced (optional)
• 4 oz mozzarella, chopped or shredded
• About 20 leaves of basil, thinly sliced
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp Diamond Crystal kosher salt
• 1 tsp freshly cracked black pepper
• 1/4 c pasta water
• 2 Tbsp unsalted butter

Instructions

1. Bring a large pot of water to a boil.
2. Add salt, then pasta, stir occasionally.
3. Chop tomatoes and mozzarella and thinly slice garlic (if used)
4. Once pasta is nearly cooked, remove from stove, save 1/4 c pasta water, drain pasta
5. Put saved pasta water, butter, and drained pasta back in pot and give it a good stir
6. Divide butter-coated pasta evenly onto two plates
7. Add chopped tomatoes, mozzarella, and garlic (if used)
8. Thinly slice basil leaves (chiffonade) and add to the dish
9. Finish with a couple cranks of freshly cracked black pepper and drizzle with some extra-virgin olive oil.
10. Serve and enjoy!