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Author Notes: While living in NY a little old Italian lady came to visit and brought us a dish to taste. We fell in love with it and since has become a family favorite during the summer. The boys will come home just for this. —sapphire
- 3 large beefstakes tomatoes chopped
- 1 bunch fresh basil/chopped
- 1 clove fresh garlic chopped
- 1 generous tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzerella cheese
- 1/8 teaspoon dash salt
- 1 lb. cooked spaghetti (hot) drained but not washed
- Add chopped tomatoes, chopped fresh basil, garlic, olive oil and salt to a large plastic bowl with a lid. Let set so the salt will wilt the tomatoes.
- Start the water for cooking the spaghetti.
- While the water is boiling, add the shredded mozzerella and parmesian cheeses to the salted tomatoe/basil mixture. toss and let set.
- Cook the spaghetti according to package directions and put in a large colander to drain. Do not rinse. Shake water off spaghetti and immediately put in large bowl with tomatoe/basil/cheese mixture. Lightly toss with plastic or wood spoon. Put lid on bowl and toss again, holding lid in place. Turn bowl upside down to make sure mixture coats spaghetti. Remove lid and serve immediately.
- FYI: Plastic is used because metal conducts heat and moves it away from the spaghetti. Don't want that to happen. The longer it stays hot the better. The cheese will melt and coat the spaghetti. There may be clumps of cheese as it cools, but that's okay. It tastes wonderful with the basil and fresh tomatoes.