Made this last monday the 4th of July! We celebrated the 4th of the 3rd at James. But for the “real” 4th we sat at the pool and relaxed and cooked ourselves and then came in and went to the store and then I made this for dinner and then we went and watched some more fireworks.
I really liked this dish as it was different, and I wasn’t sure I would like it, and it was really good…Like a Caprese Salad Pasta…Easy and Fabulous and Light and Fresh!
12 ounces spaghetti
3 large beefsteak tomatoes (about 1-1/2 pounds), each cut into 4 thick slices
3 Tablespoons olive oil, plus more for the baking sheet
Kosher salt and black pepper
8 ounces mozzarella
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves & more for serving.
Heat broiler. Cook the pasta according to the package directions; drain and return to pot.
Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
Season with salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
Broil until the cheese is bubbly and golden, 3 to 5 minutes.