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Spaghetti Con Mozzarella Fresca (spaghetti With Fresh Mozzarella)

Submitted by: | website: Mia Cucina

Spaghetti con Mozzarella Fresca (Spaghetti with Fresh Mozzarella)
2012-07-03 Other
5 1

A quick, easy and delicious version of spaghetti that has been enjoyed by Italians well ... since there was Italians.

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes


1 lb Spaghetti
½-cup Extra-virgin Olive Oil
3 Tbsp Unsalted Butter
6 Flat Anchovy Fillets, chopped (optional
6 cloves Garlic, peeled and finely chopped
½ tsp Red Pepper Flakes, or to taste
½ cup Halved & Pitted Kalamata Olives
16 oz Whole, canned san marzano tomatoes, roughly chopped
4 tsp Good Balsamic Vinegar
¾ lb Fresh Mozzarella Cheese, at room temperature, roughly chopped into about ¼" chunks
6 Large Sweet Italian Basil Leaves, roughly chopped
6 Large Sweet Italian Basil Leaves, chiffonade (for garnish


cook the pasta:

Cook the pasta per package directions until it is al dente, drain reserving about ½ cup of the cooking water to “loosen” the sauce (make it more liquidy) if it seems too “tight” (dry).

prepare the sauce:

1. Meanwhile heat the oil and butter in a large saucepan over medium heat. Add the garlic, pepper flakes, and anchovies; sauté, stirring constantly (about 4 minutes) until the garlic becomes translucent and the anchovies disolve. Do not allow the garlic to brown!

2. When the oil becomes fragrant add the olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.

3. Add the chopped tomatoes and balsamic to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through). Add the cooked and drained spaghetti to the pan and toss to coat with the sauce; correct seasoning with salt and freshly ground black pepper. If the sauce is too "tight," add the pasta cooking water, a little at a time, until it "loosens" to your taste.

4. Remove from the heat and add the mozzarella and the chopped basil, and toss to evenly distribute.

To serve:

Divide among the serving plates; dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.