30-Minute Fresh Tomato Mozzarella and Crushed Black Peppercorn Spaghetti
Serves: 4
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 1-1/2 lb ripe tomatoes, chopped (about 4 medium size or 3 cups chopped)
  • ¼ cup thinly sliced fresh basil
  • ½ teaspoon kosher salt
  • 2 teaspoons black peppercorns
  • 12 oz spaghetti noodles
  • 8 oz fresh mozzarella cheese, cut into bite size pieces
  1. In a large skillet over low heat, cook garlic just until translucent but not browned, 1 to 2 minutes. Add tomatoes, increase the heat to medium and cook just until they start to fall apart and release their juices, about 3 to 4 minutes. Remove from heat and stir in the basil and salt.
  2. Put peppercorns in a re-sealable plastic bag and pound with a kitchen mallet (or a hammer, rolling pin or the side of a can if you don’t have a mallet) until coarsely broken apart.
  3. Cook spaghetti in a large pot of boiling, salted water according to package directions for the length of time; drain then stir into the tomatoes. Add mozzarella and peppercorns and toss; season with salt.
Recipe by A Year at the Table at http://ayearatthetable.com/fresh-tomato-mozzarella-and-crushed-black-peppercorn-spaghetti/