This recipe is from the Canadian Wheat Board's Pasta from the Prairies cookbook.
1/2 pkg. (8.8 oz or 250 g) spaghetti
4 green onions, coarsely chopped
3 cloves garlic, crushed
1 lb. cherry tomatoes, halved or equivalent roma tomatoes
1 oz. Parmesan cheese, grated
8 to 10 fresh basil leaves
salt and pepper to taste
3 Tbsp. olive oil
4 oz. fresh mozzarella cheese, cut into 1/2-inch cubes
Cook spaghetti in a large pot of boiling, salted water until tender but still firm. Combine the next seven ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped, but do not purée. Drain the pasta, reserving some of the water. Toss the pasta with the tomato mixture and mozzarella in a large bowl; add some water if the sauce looks dry. Serve immediately.
Serves 4
1/2 pkg. (8.8 oz or 250 g) spaghetti
4 green onions, coarsely chopped
3 cloves garlic, crushed
1 lb. cherry tomatoes, halved or equivalent roma tomatoes
1 oz. Parmesan cheese, grated
8 to 10 fresh basil leaves
salt and pepper to taste
3 Tbsp. olive oil
4 oz. fresh mozzarella cheese, cut into 1/2-inch cubes
Cook spaghetti in a large pot of boiling, salted water until tender but still firm. Combine the next seven ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped, but do not purée. Drain the pasta, reserving some of the water. Toss the pasta with the tomato mixture and mozzarella in a large bowl; add some water if the sauce looks dry. Serve immediately.
Serves 4
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