Spaghetti with Fresh Tomatoes, Herbs and Mozzarella from The Classic Pasta Cookbook by Giuliano Haza
I discovered this refreshing summer dish at a restaurant called Cambusa in Positano. It is another one of those “uncooked” sauces where the ingredients are simply scalded with hot oil before...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 pounds fresh, ripe tomatoes
- 2 teaspoons fresh basil, chopped
- 2 teaspoons fresh oregano, chopped
- 8 ounces fresh, whole milk mozzarella
- 1 pound spaghetti
- 1 teaspoon fresh thyme, chopped
- ½ cup extra virgin olive oil
- 2 teaspoons fresh marjoram, chopped
- Salt
- Freshly ground black pepper
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