Basil Spaghetti With Cheesy Broiled Tomatoes



  • Serves 4
  • Hands-On Time 15 min
  • Total Time 30 min


  1. 12ounces spaghetti
  2. 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
  3. 3tablespoons olive oil, plus more for the baking sheet
  4. kosher salt and black pepper
  5. 8ounces fresh mozzarella, grated
  6. 1/4cup grated Parmesan (1 ounce), plus more, shaved, for serving
  7. 2 cloves garlic, chopped
  8. 1/4 to 1/2teaspoon crushed red pepper
  9. 3/4cup sliced fresh basil leaves, plus more for serving



  1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
  3. Warm the oil with the garlic and red pepper in a small saucepan over medium heat until fragrant, 1 to 2 minutes.
  4. Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.




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