We’ve been growing a bunch of tomatoes and basil in the garden this year. Also, we eat a lot of pasta in my house because it’s one of the few foods my children will consistently eat, and it’s a great way to get them to eat vegetables. We especially like to eat the tomatoes we grow in the garden because they’re super-sweet and it tastes like I put sugar in the sauce. This is an easy weeknight recipe that requires minimal cooking.
Fettucine With Fresh Tomato Sauce
Servings: 4
Calories: 379kcal
Ingredients
- 8 ounces uncooked spaghetti (I used fettucine)
- 3 cups cherry tomatoes
- ¼ cup fresh basil leaves (chopped)
- 2 tablespoon olive oil
- 1 garlic clove (minced)
- ½ teaspoon salt
- 1 pinch ground black pepper
- 4 ounces fresh mozzarella
Instructions
- Cook pasta according to package instructions.
- In a large skillet, heat the olive oil over medium heat and cook the garlic for 1 minute, until fragrant.
- Add the cherry tomatoes, cover the skillet with a lid, turn the heat down to low and simmer the tomatoes until they begin to soften and burst open.
- Add the chopped basil and salt, and continue to simmer for 1 more minute.
- Stir the sauce and noodles together, and top with the fresh mozzarella. I used those little mozzarella pearls, but you could also chop a block of fresh mozzarella into cubes with a knife.
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