How to make
During the summer season, I avoid heavier pasta sauces and I want to share this light and quick spaghetti with mozzarella and cherry tomatoes with you.
Yes, garlic can overpower the flavor a bit, but once it's cooked and softened, it becomes more subtle and adds an incomparable flavor.
The spaghetti cooked al dente in water with a spoonful of olive oil and two pinches of salt.
The garlic cloves are cut into thin circles and fried on low/moderate heat in the remaining olive oil. Before they aquire a golden brown color, add the halved cherry tomatoes (or whole ones, if they are very small).
Sprinkle a little salt and cook, until they have slightly softened.
The finished spaghetti is transferred into the pan with the cherry tomatoes and garlic and if desired, white pepper and a little oregano are added.
The aromatic pasta is mixed with a few sharp tosses of the pan to mix well and absorb the flavors.
Divide it into portions and serve it with shredded mozzarella on top and a spoonful of basil pesto.
Enjoy your meal!
