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Spaghetti Benessere 04:48

Michele Iuliani

This classic Italian pasta recipe is easy to make, but its flavors are fresh and complex.

Spaghetti Benessere 04:48

Michele Iuliani

This classic Italian pasta recipe is easy to make, but its flavors are fresh and complex.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Add two tablespoons of extra virgin olive oil to a sauté pan over medium-high heat. Smash two whole cloves of garlic and add them to the pan. 00:42

  2. 2. Slice a handful of cherry tomatoes in half lengthwise. Add the sliced tomatoes to the pan. Toss the ingredients in the pan to incorporate. 01:09

  3. 3. Tear two basil leaves in half and add them to the pan. Add the tomato paste. Gripping the handle of the pan, toss the ingredients to incorporate. 01:45

  4. 4. Add a pinch of pepper and a pinch of salt to the pan. Add a pinch of cayenne pepper, if desired. Allow the sauce to simmer for five to seven minutes. 02:09

  5. 5. Add the dried spaghetti to a pot of boiling water and cook for approximately 10 minutes, or until al dente. 02:27

  6. 6. While the pasta is cooking, use a large spoon to scoop about one tablespoon of water from the pot and add it to the sauté pan. Swirl the pan to incorporate the water and continue to simmer the sauce. 02:44

  7. 7. Strain the pasta and add it to the sauté pan with the sauce. Toss the ingredients in the pan to incorporate. 03:27

  8. 8. Taste the pasta and adjust the seasoning, as necessary. Using a pair of tongs, remove the pasta from the pan and place it onto a serving plate. With a chef’s knife, cut a sphere of mozzarella in half and then into quarters. Garnish the pasta with the mozzarella quarters and fresh basil leaves. 04:00

What You'll Need

Equipment

- Sauté pan
- Paring knife
- Cutting board
- Large pot
- Large spoon
- Colander
- Fork
- Tongs

Ingredients 

- Extra virgin olive oil (2 tablespoons)
- Cherry tomatoes (1 handful)
- Garlic (2 cloves, peeled)
- Basil (2 leaves, fresh)
- Tomato paste (1/4 cup)
- Salt (1 pinch)
- Pepper (1 pinch)
- Dried spaghetti (1/4 pound)
- Mozzarella di Bufala (1 sphere)
- Cayenne pepper (1 pinch, optional)

Chef Notes

Basilico is the Italian word for basil.

Mozzarella di Bufala, or Buffalo mozzarella in English, is mozzarella made from the milk of water buffaloes. Buffalo milk is higher in protein and lower in cholesterol than cow's milk. Mozzarella di Bufala can be found in most grocery stores, or in specialty stores.

For a twist on this traditional recipe, try using penne, fusilli, or any other type of pasta.

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