- 1/2 of a 7- to 8-oz. jar oil-packed dried tomatoes
- 4 cloves garlic, minced
- 2 pints red and/or yellow cherry or grape tomatoes
- 1 tsp. cracked black pepper or 1/2 to 1 teaspoon crushed red pepper
- 1/2 tsp. salt
- 1 14- to 16-oz. pkg. dried corn meal, multigrain, whole wheat or regular spaghetti
- 4 oz. bite-size fresh mozzarella cheese balls (bocconcini), halved
- 1/2 cup chopped Italian (flat-leaf) parsley or fresh basil
1. For sauce, drain dried tomatoes, reserving 1 tablespoon oil. Halve large tomatoes. In 12-inch skillet cook garlic in oil from tomatoes over medium heat until tender, about 1 minute. Add cherry and oil-packed tomatoes. Cook, stirring, until fresh tomato skins blister, about 8 to 10 minutes. Season with pepper and salt.
2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta.
3. Toss spaghetti with tomato mixture in skillet, adding enough cooking water to thin sauce. Serve immediately with fresh mozzarella balls and parsley. Makes 8 servings.
Better Homes & Gardens
I have been making this at least once a month for the last two years. It is simply a staple at our house. I can make it in less than 20 minutes but it packs a major flavor punch. I love that all of the ingredients taste to fresh and no single ingredient overpowers any of the rest. The citrusy tomatoes are complemented perfectly by the sweet mozzarella. Also, I am a major sucker for any pasta dish with sun-dried tomatoes. Doesn’t get much better.