How To Make Spaghetti With Broiled Tomato?

Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta.[1] It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.

Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables. (Spaghetti Recipe)

Ingredients

• 340 gr spaghetti
• 3 large beefsteak tomatoes, each cut into 4 thick slices
• 3 tablespoons olive oil, plus more for the baking sheet
• kosher salt and black pepper
• 8 ounces fresh mozzarella, grated
• 1/4 cup grated Parmesan, plus more, shaved, for serving
• 2 cloves garlic, chopped
• 1/4 to 1/2 teaspoon crushed red pepper
• 3/4 cup sliced fresh basil leaves, plus more for serving

Instructions

Step 1

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Step 2

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

Step 3

Warm the oil with the garlic and red pepper in a small saucepan over medium heat until fragrant, 1 to 2 minutes.

Step 4

Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.