large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
olive oil, plus more for the baking sheet
kosher salt and black pepper
fresh mozzarella, grated
grated Parmesan (1 ounce), plus more, shaved, for serving
cloves garlic, chopped
1/4 to 1/2
crushed red pepper
torn fresh basil leaves, plus more for serving
- Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
- 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.
- In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
- 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.