Basil Spaghetti with Cheesy Broiled Tomatoes

Real Simple


Hands On: 15 minutes
Total: 30 minutes

Serves 4

Ingredients:

12 ounces spaghetti
3 large beefsteak tomatoes (about 1.5 lbs), each cut into 4 thick slices
3 Tablespoons olive oil, plus more for the baking sheet
Kosher salt and pepper
8 ounces fresh mozzarella, grated
¼ cup grated Parmesan (1 ounce), plus more, shaved for serving
2 cloves garlic, chopped
¼ to ½ tsp crushed red pepper
¾ cup torn fresh basil leaves, plus more for serving.


Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ tsp each salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, ½ tsp salt, and ¼ tsp pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.