MAKES 4 to 6 SERVINGS
The trattorias of Capri became known for their simple antipasto of sliced ripe tomatoes and fresh mozzarella with basil, and the combination became a classic. I especially like to use the concept with pasta, and perk it up with spinach and a bit of lemon and hot pepper. For the best flavor and appearance, use a combination of colorful heirloom tomatoes at their summertime peak. And be sure to use creamy fresh mozzarella, not the rubbery industrial kind.
¼ cup (½ stick) unsalted butter, softened
4 tablespoons coarsely chopped fresh basil
4 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 garlic clove, shredded on a Microplane zester
Kosher salt
1 pound spaghetti
2 tablespoons extra-virgin olive oil, plus more for serving
1 pound ripe heirloom tomatoes, seeded and coarsely chopped into 1-inch chunks
Finely grated zest of ½ lemon
¼ teaspoon hot red pepper flakes
8 ounces fresh leaf spinach, stemmed, washed well, and cut into ½-inch shreds
1 pound fresh mozzarella, cut into ¾-inch dice
3 tablespoons Sicilian Bread Crumbs (here, optional)
Balsamic glaze (here), or use store-bought, for serving
1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, mash the butter, 2 tablespoons of the basil, 2 tablespoons of the Parmigiano, and the garlic together in a small bowl. Season to taste with salt. Set the basil butter aside.
3. Add the spaghetti to the boiling water and cook according to the package instructions until al dente.
4. While the spaghetti is cooking, heat the oil in a large skillet over high heat. Add the tomatoes and cook, tossing occasionally in the skillet, until the skins shrink, 4 to 5 minutes. Remove from the heat and add the lemon zest and hot pepper flakes.
5. Drain the spaghetti and return to its cooking pot. Add the basil butter, tomato mixture, spinach, and mozzarella and toss until the spinach is wilted and the mozzarella is beginning to melt. Season to taste with salt. Transfer to a serving bowl and sprinkle with the bread crumbs, if using, and the remaining basil and Parmigiano. Drizzle with balsamic glaze and serve hot, with additional Parmigiano passed on the side.