Spaghetti with Tomato-Basil Sauce
Weeknight dinners don’t get much easier than this. What’s the secret to this speedy pasta sauce? A great jarred version plus a handful of fresh cherry tomatoes.
- Kosher salt, to taste
- 1 lb. spaghetti
- 8 oz. cherry tomatoes
- 1 jar tomato-basil pasta sauce
- Finely grated Parmigiano-Reggiano cheese for sprinkling
- Extra-virgin olive oil for drizzling
- Balsamic vinegar for drizzling (optional)
- Freshly ground pepper, to taste
- 6 oz. fresh buffalo mozzarella cheese, torn into bite-size pieces
- Fresh basil leaves for garnish
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and immediately rinse under cool running water to help prevent sticking.
Cut some of the cherry tomatoes in half; reserve a few whole tomatoes for garnish. Pour the pasta sauce into a 4-quart sauté pan, set over medium-high heat and bring to a simmer. Add the pasta and tomatoes. Stir until the pasta is coated with the sauce and warmed through. Transfer to a bowl and sprinkle with the Parmigiano-Reggiano.
Drizzle the pasta with olive oil and vinegar, and season with salt and pepper. Arrange the reserved tomatoes and mozzarella on top. Garnish with basil leaves and serve immediately. Serves 4 to 6.