Here’s an easy weeknight meal that the whole family will enjoy, and the best part is that you can have it on the table in less than 30 minutes. Yes, you heard me right, dinner in under 30 minutes. What mom or dad doesn’t like that? Another great thing about this pasta is that it’s made with fresh and whole ingredients, so you can feel good about feeding your family a quick and easy dinner.
The heirloom tomatoes topped with parmesan and mozzarella taste like mini pizzas, but without the crust. My kids even begged for thirds on the tomatoes. I used heirloom tomatoes, but you can also use beefsteak, roma or vine-ripe tomatoes, whatever tomato strikes your fancy.
These tomatoes would also make a great side dish or appetizer. I think they would even taste great topped on a pizza crust with some pesto or olive oil as the base sauce. OK, I think I just created a new recipe for pizza Friday. I love when that happens!
spaghetti with cheesy broiled tomatoes and basil:
printer friendly recipe
- 1 pound spaghetti
- 2-3 large heirloom or beefsteak tomatoes, cut into 1/2-inch thick slices
- 3 tablespoons extra-virgin olive oil, plus more for the baking sheet
- salt and freshly ground pepper
- 8 ounces (2 cups) grated mozzarella cheese
- 1/4 cup grated parmesan cheese, plus more for serving
- 2 cloves garlic, chopped
- 1/4 to 1/2 teaspoon crushed red pepper flakes – If your kids are not fans of spicy things, than I would go with the 1/4 teaspoon
- 1/4 cup fresh basil leaves, torn or julienned, plus more for serving
- pepper -you don’t have to add this to the kid’s tomato slices
- grated parmesan
- mozzarella cheese
I would top each one with an even amount of both cheeses.
Why not get the kids involved and have them top their tomatoes with the cheese, its like topping a pizza. Its fun and gets them excited to eat tomatoes.
Broil the tomatoes until the cheese is bubbly and golden, 3 to 5 minutes. Don’t these tomatoes look insanely good?
In a small saucepan or sauté pan, heat the 3 tablespoons oil with the chopped garlic and red pepper flakes over medium heat until fragrant, about 1 minute.Add the garlic oil, 1/4 cup torn or julienned basil, 1/2 teaspoon salt and a dash of pepper to the cooked pasta and toss to combine. Serve the pasta up into individual bowls and top each bowl of pasta with the cheesy tomatoes, some fresh basil and grated parmesan cheese.
The tomatoes are filling, so 2 tomato slices per bowl is plenty, but you may want a third, and that’s ok.That’s it folks. How easy was that to throw together? If you’re making this into a two-nighter meal, then you will want to make up some fresh cheesy tomatoes the next night. I served this pasta up two nights in a row. It was super simple, as I just had to throw the tomatoes together while the pasta was re-heating.
If your kids love pizza and pasta, then they will love this recipe.