Spaghetti… the world’s favorite pasta! The love of pasta, especially spaghetti, needs no intro… however, an introduction to my Margherita-style spaghetti does! So, as part of my special contribution for the upcoming event, Authentic Italian Table: A Celebration of Pasta, Italy’s gift to the world, I’m sharing my recipe below for Margherita-inspired spaghetti. If you’ve ever had Margherita pizza, and like it, then you’ll LOVE this pasta dish, too.
This recipe makes approximately 6 servings (depending on how hungry everyone is).
Get ready! In addition to about a pound of spaghetti (16oz package) you will need:
- 1 cup fresh sweet basil, chopped; and few extra sprigs for garnish
- 6 0unces fresh Mozzarella cubed into 1/4 inch squares
- 1/2 cup finely grated Parmesan
- Bay leaf…2 or 3 dried bay leaves
- 1/4 cup Italian parsley, finely chopped
- 3 garlic cloves chopped extra fine
- 1/2 cup olive oil
- 1 lb. cherry tomatoes, cut in halves (I use approximately 1.5lbs… I like lots of tomatoes)
- 2 tsp. pepperoncino (crushed red pepper)
- Touch of salt, as needed
- Prepare spaghetti adding a few dried bay leaves in water while cooking. Bay leaf adds a slight sweet herbal taste to your pasta. I’m pretty sure you will like it! Plus, bay leaves simmering in boiling water generate a lovely scent.
- Meanwhile, in a large sauté pan begin sautéing garlic under low to medium heat until fragrant (approximately 2 minutes), then add tomatoes with a touch of salt and pepperoncino. Cover and cook for about 8 minutes. Try not to overcook the tomatoes. At this point, add pasta. (Note: I prep spaghetti “al dente”, since the pasta is going to cook an additional 3 minutes under low heat.)
- Right before you’re ready to serve, pour spaghetti into large serving bowl folding in diced fresh mozzarella, grated parmesan cheese, and chopped basil. Finally, garnish pasta with a few whole basil sprigs then dust top of the dish with finely chopped Italian parsley.
An optional thought: since it has always been in my nature to jazz things up a little bit, I do add extra pepperoncino. By now, everyone knows I love my cuisine on the spicier side!
Important to note, for Italians…WINE is very much considered a “food” category too! That being said, I just had to complete my food-and-wine experience with an Italian Pinot Grigio, and of course it comes from Santa Margherita.
There you have it — Spaghetti Margherita paired with Pinot Grigio from Santa Margherita. Salute y Buon Appetito!
P.S. This post is entered in the Pasta Blogger Competition Houston 2018. Try to follow all the fabulous food posts via Facebook, Instagram, and Twitter: #TrueItalianTaste
Please join us for:
Authentic Italian Table: A Celebration of Pasta, Italy’s gift to the world!
Sunday, May 20, 2018
2 – 5 p.m.
Bayou City Event Center
9401 Knight Road
Houston, Texas 77045
$35 per person