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.
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