Summer Tomato and Basil Spaghettini

• 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
• 1 cup pitted Nicois or Kalamata olives, halved
• 8 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced fresh basil leaves
• 1/3 cup chopped shallots
• 1 cup coarse fresh breadcrumbs made from crustless French bread
• 1 pound spaghettini
• 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
• Fresh basil sprigs

1. Bring large saucepan of water to boil.
2. Drop in 3 tomatoes; cook 30 seconds.
3. Using slotted spoon, transfer tomatoes to plate.
4. Repeat with remaining tomatoes.
5. When cool, peel tomatoes starting at X.
6. Cut tomatoes in half horizontally; squeeze out seeds and juice.
7. Chop tomatoes coarsely; transfer to large bowl.
8. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
9. Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat.
10. Add breadcrumbs.
11. Saute until crisp and golden, about 5 minutes.
12. Set aside.
13. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
14. Drain well.
15. Add pasta to tomato mixture; toss to blend.
16. Gently mix in cheese.
17. Transfer pasta to serving bowl.
18. Sprinkle with breadcrumbs; garnish with basil sprigs.

tomatoes, olives, extravirgin olive oil, basil, shallots, bread, spaghettini, water, fresh basil sprigs

Taken from www.epicurious.com/recipes/food/views/summer-tomato-and-basil-spaghettini-108432 (may not work)