Yield: Serves 6
- 1 pound spaghetti
- 6 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced
- 1 to 2 small fresh red chiles, such as Thai chiles, minced
- 1 1/2 pounds cherry tomatoes, halved
- Kosher or sea salt
- 2 tablespoons capers, rinsed and coarsely chopped
- 1 dozen kalamata olives, pitted and halved
- Approximately 1 dozen fresh basil leaves, torn into small pieces
- 3/4 pound fresh whole-milk mozzarella, at room temperature, in 1/2-inch cubes
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10-12 minutes. While the pasta cooks, prepare the sauce.
- Heat the olive oil in a 12-inch skillet over moderately low heat. Add the garlic and saute until lightly colored. Add the chiles and saute briefly to release their heat, then add the cherry tomatoes and salt to taste. Raise the heat to moderately high and cook at a brisk simmer, stirring, until the cherry tomatoes begin to soften and release their juices; do not let them collapse completely. Stir in the capers, olives and basil. Taste and adjust the seasoning. Keep warm over low heat.
- Drain the pasta and return it to the warm pot over low heat. Add the sauce and toss to coat. Remove from the heat, add the mozzarella, and toss vigorously. Divide among warm bowls and serve immediately.
Source: San Francisco Chronicle, August 1, 2007