Spaghetti No-Knife

Spaghetti No-Knife

For over a decade, I’ve been making this simple Spaghetti No-Knife recipe when the garden is bursting with ripe red tomatoes and a plethora of fresh herbs. The original recipe called for raw garlic, which can be a bit sharp and off putting, so this go around, I went with a roasted version for a mellower flavor. Use the amounts as a guideline…I tend to add more mozzarella and tomatoes compared to the pasta. A perfect entree for those days when it is too darn hot to turn on the oven (do your garlic roasting early in the day). I had a box of Dreamfields Angel Hair pasta left from a food blogger conference, so I decided to test out this “Healthy Carb Living” option. It has a lower glycemic index and higher fiber than your traditional pastas…and though I’ve been chicken to try it, this pasta was terrific! Of course, this is perfectly delicious with any pasta you happen to have in your pantry.

Ingredients

  • 1 pound pasta, I used spaghetti
  • Kosher salt and freshly ground black pepper, to taste
  • 4 medium tomatoes (about 2 pounds) cored and torn (or cut) into ¾-inch pieces
  • 3 tablespoons coarsely torn oregano leaves
  • ½ cup torn (or thinly sliced) basil leaves, plus more for garnish
  • ½ cup good quality extra-virgin olive oil
  • 4-6 roasted garlic cloves, chopped (place head of garlic in foil with top trimmed off, drizzle with olive oil and a sprinkle of salt, seal foil and roast at 400º for about 30 minutes)
  • ½ teaspoon crushed red-pepper flakes
  • ½+ pound fresh mozzarella, torn (or cut) into ½-inch pieces
Read the whole recipe on That Skinny Chick Can Bake