Basil Spaghetti With Cheesy Broiled Tomatoes

Photo by Roland Bello
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 663 calories
    • Fat 29 g
    • Sat Fat 11 g
    • Cholesterol 50 mg
    • Sodium 850 mg
    • Protein 29 g
    • Carbohydrate 72 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 431 mg


  1. Check 12ounces spaghetti
  2. Check 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
  3. Check 3tablespoons olive oil, plus more for the baking sheet
  4. Check kosher salt and black pepper
  5. Check 8ounces fresh mozzarella, grated
  6. Check 1/4cup grated Parmesan (1 ounce), plus more, shaved, for serving
  7. Check 2 cloves garlic, chopped
  8. Check 1/4 to 1/2teaspoon crushed red pepper
  9. Check 3/4cup sliced fresh basil leaves, plus more for serving


  1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
  2. 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.
  3. Warm the oil with the garlic and red pepper in a small saucepan over medium heat until fragrant, 1 to 2 minutes.
  4. 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.