Spaghettini is one cut of pasta that I do not make fresh, because the cut is so thin, so I buy it dried, preferably by Barilla.
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced or sliced
- 1 tablespoon kosher salt, plus more as needed
- 6 ounces dried spaghettini or capellini
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 4 ounces fresh mozzarella, cut into 1-inch chunks
- 2 teaspoons fresh oregano leaves
- 4 fresh basil leaves, torn
This is a summer pasta for sure, but if you happen to can tomatoes or can get some good canned cherry tomatoes, use them.
- Put the tomato halves in a bowl with the garlic and season with salt.
- For the spaghettini, bring a large pot filled with water to a boil over high heat and add the 1 tablespoon salt. Drop in the pasta and cook for 3 to 4 minutes. Drain and add to the bowl with the tomatoes. Add the olive oil, a few cranks of pepper, the mozzarella, and the oregano.
- To serve, toss, divide between bowls, and garnish with the torn basil leaves.