Spaghetti with Cheese and Tomatoes

Cooking method

1. Step 1:

   

   How do you make spaghetti with cheese and tomatoes? First, gather everything you'll need. Use regular or cherry tomatoes, I used both. Adjust the garlic to your taste or leave it out. A sprig of fresh basil makes the finished dish brighter and tastier; if you don't have fresh, use dried or frozen.

2. Step 2:

   

   Peel the onion and garlic and rinse them with the tomatoes under cold running water. Peel the tomatoes if you like: pour boiling water over them, leave for 1 to 2 minutes, then drain and slip off the skins. If you have a large ball of mozzarella, dice it or grate it coarsely. I had small balls, some I left whole and the rest I halved. Chop the onion, garlic, and tomatoes.

3. Step 3:

   

   Heat the vegetable or olive oil in a heavy-bottomed skillet. Add the onion and cook over high heat, stirring constantly, to the doneness you like, either just softened until fragrant or fried until golden. Add the garlic and tomatoes, lower the heat slightly, and cook for 2 to 3 minutes.

4. Step 4:

   

   Salt the tomato sauce to taste and add ground pepper and your favorite seasonings. I use a dried Provencal herb blend here, which pairs beautifully with cheese and tomatoes. Add the fresh basil, roughly chopped. Stir, lower the heat to medium, cover, and let the sauce finish cooking for 5 to 10 minutes.

5. Step 5:

   

   Meanwhile, cook the spaghetti in lightly salted water.

6. Step 6:

   

   Stir a little more than half the mozzarella into the tomato sauce.

7. Step 7:

   

   Spread the spaghetti over the sauce in an even layer and toss gently to combine.

8. Step 8:

   

   Scatter the remaining cheese evenly over the top. Take the pan off the heat and let it stand, covered, for 1 to 2 minutes. Garnish with a fresh basil sprig and serve!