Summer Spaghetti

CSA member Margaret shared this recipe she made, using an abundance of cherry tomatoes! She served the pasta overtop of steamed green/yellow beans. Yum!

Summer Spaghetti


  • 3-4 cups cherry tomatoes, cut in half
  • 1-2 garlic cloves, peeled and finely diced
  • 5-6 leaves basil, coarsely chopped
  • 1/2-1 cup olive oil
  • 4-6 oz fresh mozzarella in water, cut into small dice
  • 1 lb spaghetti
  • salt and pepper to taste.


  1. In a medium bowl combine the tomatoes, basil, garlic, salt and pepper.

  2. Add enough of the olive oil to just cover the tomato mixture. Leave to marinate at room temperature for 1- 3 hours (the longer the better).

  3. Drain the mozzarella, place in a pasta serving dish, and allow to come to room temperature.

  4. Cook pasta according to instructions, drain, and then quickly toss with the mozzarella. Add the tomato mixture, toss, and serve!