Difficulty: Easy
Instructions
Things You'll Need:
- 1 garlic cloves - peeled and roughly chopped
- 1/2 tsp. salt
- 1 lb. high-quality angel hair pasta
- strainers
- 1/4 c. freshly grated Parmesan cheeses
- stockpots
- cutting boards
- graters
- 2 small zucchinis - stemmed and cut into small dice
- food processors
- 10 large basil leaves
- chef's knives
- 1/2 lb. fresh mozzarella cheese - grated with a cheese grater
- 10 very ripe plum tomatoes - cored and roughly chopped
- 1/2 tsp. freshly cracked black pepper
- sauté pans
- 5 tsp. extra-virgin olive oil
- Chef's Knives
- Chef's Knives
- Cutting Boards
- Food Processors
- Graters
- Stockpots
- Strainers
- Strainers
- 1/2 tsp. freshly cracked black pepper
- 5 tsp. extra-virgin olive oil
- 1/4 c. freshly grated Parmesan cheeses
- 1/2 tsp. salt
- 10 large basil leaves
- sauté pans
- 1 lb. high-quality angel hair pasta
- 10 very ripe plum tomatoes - cored and roughly chopped
- 2 small zucchinis - stemmed and cut into small dice
- 1 garlic cloves - peeled and roughly chopped
- 1/2 lb. fresh mozzarella cheese - grated with a cheese grater
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Step 1
Bring a large pot of salted water to a boil. Heat 2 tsp. oil in a sauté pan over medium-high heat.
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Step 2
Add the zucchini and cook until it just starts to get golden and crispy. Set aside.
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Step 3
Puree 3 c. tomatoes, six basil leaves, garlic and remaining olive oil in a food processor.
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Step 4
Add the salt and pepper to the puree.
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Step 5
Roll the remaining basil leaves together and slice them thinly crosswise to make ribbons (called "chiffonade").
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Step 6
Cook the pasta according to package directions and drain.
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Step 7
Immediately toss the mozzarella with the drained pasta in the pot. Combine well to get the cheese melting.
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Step 8
Add the puree and zucchini to the pot and toss well. Serve the pasta with the remaining tomatoes, parmesan and basil ribbons sprinkled on top.
