Fresh Spaghetti Margherita
A delicious and vibrant pasta dish featuring sweet grape tomatoes, fragrant garlic, and fresh basil, topped with mozzarella and parmesan cheeses.
Ingredients
Pasta Ingredients
- 12 ounces uncooked spaghetti noodles Cook according to package instructions.
Sauce Ingredients
- ⅓ cup extra virgin olive oil
- 2 tablespoons minced garlic About 5-6 cloves.
- 4 cups halved grape or cherry tomatoes About 2 pounds.
- 1 ½ teaspoons granulated sugar
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon ground black pepper Adjust to taste.
- ½ cup chopped fresh basil Additional for garnish, if desired.
Cheese Ingredients
- 1 ½ cups freshly grated mozzarella cheese Or fresh mozzarella pearls.
- ⅔ cup freshly grated parmesan cheese Additional for garnish, if desired.
Instructions
Cooking the Pasta
- Cook the spaghetti noodles according to the instructions on the package until they are al dente. Drain and set aside.
Making the Sauce
- In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for about 1 minute until it becomes fragrant but does not brown.
- Add the halved tomatoes, granulated sugar, salt, and black pepper. Stir to combine and cover the skillet. Cook for 10-15 minutes until the tomatoes are soft and can easily be smashed with a spoon.
- Stir in the chopped basil and the cooked spaghetti noodles, mixing well to ensure the noodles are fully coated and heated through.
Combining and Serving
- Remove the skillet from the heat. Add the grated mozzarella and parmesan cheeses, stirring until they melt and blend with the pasta.
- Serve with additional parmesan cheese, fresh basil, and a sprinkle of black pepper on top, if desired.
Notes
Best served warm with a side salad and crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat or microwave until heated through.