This is the recipe that you’ve been looking for to use all the tomatoes from your garden. This is easy, fast and delicious. The sauce is creamy and when the mozzarella balls start to melt, it is absolutely dreamy.
12-15 Roma Tomatoes, blanched, seeded and chopped
1 Lb Pasta
1 Clove Garlic
1/4 Cup Olive Oil, plus more for drizzling
Pinch of Red Pepper Flakes
6 Basil Leaves, chopped
Salt and Pepper
1 TBSP Butter
1/4 Cup Parmigiano Reggiano
Mozzarella balls – (Optional)
Blanch the tomatoes
Cut an X at the bottom of each tomato. Drop the tomatoes in a pot of boiling water for 1-2 minutes or until you see the skins separating from the tomato.
Cut the tomatoes in half and take out the core and seeds then cut them into small pieces.
Heat 1/4 cup of olive oil in a deep skillet. When the oil is hot, add the tomatoes, minced garlic, hot pepper flakes, salt and pepper. Let simmer until the tomatoes are soft and their liquid is released. Simmer 20 minutes over medium heat.
Cook the pasta following the manufacturers directions. Reserve 1/2 cup of the pasta water.
Add the pasta to the tomatoes and toss until the pasta is completely coated. Add the butter and stir. If the pasta seems too dry, add some of the pasta water a little at a time.
Take the skillet off the heat and add the parmigiano-reggiano and the basil leaves. Drizzle with a little olive oil and toss.
If you are adding the mozzarella balls, add them to each individual dish. The hot pasta will partially melt them giving them a velvety texture.
Serve with additional parmigiano-reggiano and basil.