Spaghetti Margherita

Spaghetti Margherita

Five in 25

Five Ingredients

1 lb. Dry Spaghetti

1 lb. Grape or Cherry Tomatoes

20-25 Leaves of Fresh Basil

8 oz. Mozzarella Pearls (or Torn Fresh Mozzarella)

Balsamic Glaze (to taste)

From the Pantry

3 T Olive Oil

2-3 Cloves of Garlic, Minced

Cook your spaghetti per package directions and reserve 1 cup of cooking liquid.

Slice the tomatoes in half and add them to a skillet along with the olive oil over medium heat. Cook them, stirring regularly for 8-10 minutes until they have given up most of their liquid and formed a nice fond on the pan. Add the garlic and cook for 1 minute.

Add the drained pasta and about ½ cup of cooking water. Stir the fond off the bottom of the pan and toss to create a sauce to coat the pasta. Add more cooking liquid as needed.

Finally toss in the mozzarella and basil and stir to combine. Serve topped with more fresh basil and freshly cracked pepper and a drizzle of the balsamic glaze.