Summer Tomato and Basil Spaghettini

Name: Summer Tomato and Basil Spaghettini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 sprig Fresh basil; 237 milliliters coarse fresh breadcrumbs made from crustless French bread; 118 milliliters thinly sliced fresh basil leaves; 237 milliliters pitted Niçois or Kalamata olives, halved; 8 Tbsps extra-virgin olive oil; 1 kilograms plum tomatoes, shallow X cut in skin on side opposite stem; 79 milliliters chopped shallots; 454 grams spaghettini; 227 grams water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips

Summer Tomato and Basil Spaghettini is a vegetarian main course. This recipe serves 6. One portion of this dish contains around 21g of protein, 32g of fat, and a total of 639 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up plum tomatoes, water-packed mozzarella cheese, kalamatan olives, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X.

Ingredients you will need

Tomato