Spaghetti Al Fresco
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450g spaghetti, cooked according to package directions 4 cloves garlic minced 4 tbsp + 4 tbsp olive oil 1 small can of anchovy fillets ½ cup basil leaves ½ cup mozzarella cheese, grated 4 tomatoes sliced salt and pepper to taste grated parmesan cheese
Ingredients
  • 450g spaghetti, cooked according to package directions
  • 4 cloves garlic minced
  • 4 tbsp + 4 tbsp olive oil
  • 1 small can of anchovy fillets
  • ½ cup basil leaves
  • ½ cup mozzarella cheese, grated
  • 4 tomatoes sliced
  • salt and pepper to taste
  • grated parmesan cheese
Directions
  1. Heat 4 tbsp olive oil in a pan. Sauté garlic in olive oil until oil gets infused with the flavor of garlic, don't let it turn brown.
  2. Add sliced tomato and sauté for a few minutes until wilted.
  3. Add basil leaves, give it a good stir, turm off heat and set aside.
  4. On a separate pan, heat the other 4 tbsp olive oil. You can also add the oil that came with the anchovy fillet.
  5. Add anchovy fillets. Eventually, the anchovy fillets will dissolve in the olive oil and the oil will get all the flavor of the anchovies.
  6. Stir in spaghetti and make sure it is coated with the oil.
  7. Let the spaghetti noodles absorb the anchovy-infused olive oil.
  8. Add the basil-tomato-garlic-oil mixture and mix well.
  9. Season with salt and pepper.
  10. Put pasta in a microwaveable/ baking dish. Sprinkle grated mozzarella cheese on top.
  11. Put in the oven or microwave until cheese melts.
  12. Sprinkle with grated parmesan cheese and serve.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2011/08/spaghetti-al-fresco/