Summer Spaghetti – a delicious recipe with tomatoes, fresh basil, garlic, generous, parmesan cheese, mozzerella cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Add chopped tomatoes, chopped fresh basil, garlic, olive oil and salt to a large plastic bowl with a lid. Let set so the salt will wilt the tomatoes.
2
Start the water for cooking the spaghetti.
3
While the water is boiling, add the shredded mozzerella and parmesian cheeses to the salted tomatoe/basil mixture. toss and let set.
4
Cook the spaghetti according to package directions and put in a large colander to drain. Do not rinse. Shake water off spaghetti and immediately put in large bowl with tomatoe/basil/cheese mixture. Lightly toss with plastic or wood spoon. Put lid on bowl and toss again, holding lid in place. Turn bowl upside down to make sure mixture coats spaghetti. Remove lid and serve immediately.
5
FYI: Plastic is used because metal conducts heat and moves it away from the spaghetti. Don't want that to happen. The longer it stays hot the better. The cheese will melt and coat the spaghetti. There may be clumps of cheese as it cools, but that's okay. It tastes wonderful with the basil and fresh tomatoes.
409
kcal
Calories
38
g
Fat
5
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large beefstakes tomatoes chopped, 1 bunch fresh basil/chopped, 1 clove fresh garlic chopped, 1 generous tablespoons olive oil, and more.
Yes, Summer Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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