Want a quick meal that’s light and refreshing, ready in under 30 minutes? You’re in luck! There’s nothing quite like enjoying a plate of tomatoes, fresh basil, mozzarella, and spaghetti on a summer evening, or any evening when you’re dreaming of summer.

Instead of settling for another bowl of pasta from a jar, why not go all out and make the freshest version possible? If you can, use fresh pasta and locally sourced tomatoes and basil. In a recipe with so few ingredients, the quality really makes a big difference. Also, make sure not to overcook anything. You’ll want the pasta to be al dente and the tomatoes to still taste fresh, just warmed through.

SERVINGS : 6 | PREP TIME: 20 MINUTES | COOK TIME: 5 MINUTES | TOTAL TIME: 25 MINUTES

INGRIDIENTS:

  1. 12 ounces spaghetti or linguine
  2. 6 tablespoons olive oil
  3. 4 cloves garlic, minced
  4. 1 teaspoon Italian seasoning
  5. 4 roma tomatoes, seeded and cut into strips
  6. 1/2 cup cherry tomatoes
  7. Salt and pepper
  8. 8 ounces fresh mozzarella cheese, roughly sliced
  9. 1/2 cup fresh basil, torn or sliced

DIRECTIONS:

  • Cook the spaghetti following the instructions on the box, then drain it and set it aside.
  • Heat olive oil in a large skillet over medium heat until it’s hot.
  • Add garlic and Italian seasoning to the skillet and cook until they smell good, for about 1 to 2 minutes.
  • Add the tomatoes to the skillet and cook for about 2 minutes.
  • Season the mixture with salt and pepper.
  • Put some cooked pasta on a plate and spoon some of the tomato mixture on top.
  • Tear up some basil leaves and add five or six pieces of mozzarella.
  • Finish by drizzling some olive oil over the dish.
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