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Spaghetti with Herbed Tomatoes and Cheese


  • 1 lb. spaghetti
  • olive oil
  • 6 medium tomatoes
  • 4 tsp. dried or 8 tsp. fresh basil
  • 2 garlic cloves crushed
  • 8 ounces shredded mozzarella cheese
  • Parmesan cheese/salt to taste


  • Dice the tomatoes and set them aside.  Congratulate yourself on being done with the hardest part of this recipe.
  • Begin cooking the spaghetti according to the package instructions.  While you wait for the water to boil, heat some olive oil (a couple tablespoons is fine; I never measure) in a large skillet.  Add the tomatoes, basil and garlic.  Simmer, stirring occasionally, as the pasta cooks.  Add salt to taste.
  • When the pasta is done, drain it and return it to the pot.  Pour the tomato sauce over the pasta and toss to combine.
  • Slowly add the mozzarella cheese and Parmesan (if you’re using it) to the pot, stirring the pasta as you add it.  It’s probably going to clump together and leave big spots of cheese.  It’s okay, it tastes good that way.
  • Serve to your vegetable hating friends (and the ones who love vegetables too).