Spaghetti alla Margherita (w/basil & tomatoes)

1 lb. imported spaghetti cooked “al dente”, drained (reserve 1 C. water from pasta pot)
1/4 cup olive oil
2 cloves garlic, thinly sliced
10 large Roma tomatoes, coarsely chopped
1 T. sugar
1 tsp. salt
1/2 tsp. black pepper
1 cup fresh basil leaves
1/2 lb. fresh mozzarella, cubed
1/2 cup grated fresh Romano cheese

Place spaghetti in bowl.

In large skillet, heat oil.

Saute garlic for 30 seconds.

Add tomatoes, sugar, salt and black pepper.

Cook for 5 minutes.

Add 1 cup reserved pasta water.

Cook 1 minute.

Add pasta, basil and mozzarella to skillet.

Toss well.

Serve at once with grated Parmesan cheese on top.

Add comment