This Spaghetti & Mozzarella Recipe Will Be Perfect For Your Next Dinner
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You’ll Need
– Coarse salt
– Two 28-ounce cans whole peeled tomatoes
– 2 tablespoons extra-virgin olive oil
– 2 garlic cloves, smashed and peeled
– 3/4 pound spaghetti
– 2 cups packed basil leaves (from 1 bunch), torn if large
– 3/4 pound fresh mozzarella, cut into 1/2-inch pieces (2 1/2 cups)
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