Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried Italian spaghetti

  2. 2 tablespoons 30ml Salt

  3. 2 cups 474ml Raw tomato sauce - seenote

  4. 1 tablespoon 15ml Chopped chilis - optional

  5. 1/2 lb 227g / 8oz Fresh smoked mozzarella - cut 1/4" cubes

  6. 1/2 cup 118ml Opal basil chiffonade

  7. 4 oz 113g Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Raw Tomato Sauce" recipe which is included in this collection. In a large spaghetti pot bring 6 quarts of water to a boil and add 2 tablespoons salt. Add spaghetti and cook according to package directions. Cook until al dente. Stir pasta to avoid sticking. Drain pasta in colander over sink and toss into warm serving dish. Add tomato sauce, smoked mozzarella, opal basil and extra-virgin olive oil. Toss with tongs or with forks as you would toss a salad. Check seasonings, and crack fresh pepper over each portion. Serve immediately.


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