Chef Massimo Salatino’s Spaghetti alla Bella Carmelina

1. Cook pasta in a large pot of salted boiling water until “al dente;” stirring occasionally.
2. In a sauté pan, heat 2 tablespoons of extra virgin olive oil with 1 tablespoon of shaved garlic, over medium heat.
3. Add red pepper chili flakes to the pan and lightly toast.
4. Drain the cooked pasta from the water (reserving some pasta water) and add to the sauté pan.
5. Add 1 cup of the pasta water, and continue to cook the pasta in the pan.  There should be enough water in the pan to keep the pasta moist.
6. To finish, remove the pasta from the heat and toss in another 2 tablespoons of extra virgin olive oil. Season to taste with salt and pepper. Plate aglio e olio pasta on 4 plates, or on a large platter.
7. In another sauté pan heat the remaining olive oil and shaved garlic over medium heat.
8. Add the Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) into the pan and continue to cook for a few minutes until they burst and release their juices.
9. Season with salt and pepper to taste.
10. Spoon the tomatoes over the top of the aglio e olio pasta.
11. Break the Mozzarella di Bufala into pieces and garnish over the pasta.
12. Garnish pasta with basil leaves, a drizzle of extra virgin olive oil, and freshly cracked pepper.

Mangia bene!

* Recipe from Francesca’s Restaurant Group and Corporate Chef Massimo Salatino