Cook Time: 15-20 minutes
Basil
Diced Fresh Mozzarella
Grated parmigiano-reggiano
1 head of garlic
Spaghetti
Olive Oil
2 tablespoons balsamic or red wine vinegar
Salt
Begin by making garlic-infused olive oil. Heat 1/3 cup of olive oil over low heat. Add 6-8 peeled whole garlic cloves and a bunch of basil leaves and cook on low heat for 20 minutes or until garlic cloves are golden. Remove from heat; strain oil and reserve.
Chop and deseed 5-7 roma tomatoes and sprinkle with salt. Mince one clove of garlic. Chop 7 large basil leaves. Combine tomatoes, minced garlic clove, basil, 1/5 cup of garlic-infused olive oil, and two tablespoons of vinegar in a bowl.
Boil water in a large stock pot and salt heavily (it should taste like the sea). Cook spaghetti in the salted boiling water until al dente. Reserve a cup of pasta water before straining. Strain spaghetti and then add it back into the stock pot. Pour tomato mixture over the pasta along with a splash of the reserved pasta water and a bit more of the infused garlic oil. Combine together until pasta is coated in sauce and tomatoes.
Serve pasta in a bowl garnished with diced mozzarella, grated parmigiano, and basil.
