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Chicory In-Recipe Ads and Shoppable Button

Chicory adds contextual in-recipe ads and a Get Ingredients button that shops 70+ US retailers.

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Chicory monetizes your content with contextual, in-recipe ads that make sense for your food site, and offers your audience a seamless shoppable experience at 70+ integrated retailers, including Walmart and Instacart.

If you’re visiting from the US, you should find a “Get Ingredients” button under the ingredient list below, allowing you to easily shop them.

Tomato, Basil, Mozzarella Pasta

Brecht
Spaghetti tossed with blistered cherry tomatoes, garlic, fresh basil and creamy mozzarella. A 30-minute summer classic.
4.60 from 15 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Pasta
Cuisine Italian
Servings 4 people
Calories 635 kcal

Equipment

  • Large pot
  • Large skillet

Ingredients
 
 

  • 12 oz spaghetti
  • 3 tbsp olive oil extra virgin
  • 4 cloves garlic thinly sliced
  • ¼ tsp red pepper flakes
  • 1 ½ lb ripe cherry tomatoes halved
  • 1 tsp salt plus more for the pasta water
  • ¼ cup Parmesan cheese freshly grated
  • 1 cup fresh basil leaves, torn
  • 8 oz mozzarella fresh, torn into pieces
  • black pepper to taste

Instructions
 

  • Bring a large pot of well-salted water to a boil. Cook 12 oz spaghetti until al dente, about 1 minute less than the package says, usually around 9 minutes. Scoop out 1 cup of the pasta water before you drain it.
  • Meanwhile, warm 3 tbsp olive oil in a large skillet over medium heat. Add 4 cloves garlic and 1/4 tsp red pepper flakes and cook for 1 minute, until fragrant but not brown.
  • Add 1 1/2 lb ripe cherry tomatoes and 1 tsp salt. Cook, stirring now and then, until the tomatoes collapse and turn saucy, 8 to 10 minutes. Press a few with the back of a spoon to help them along.
  • Add the drained spaghetti and a splash of the pasta water. Toss for 1 minute until the sauce clings to the pasta, adding more water if it looks dry.
    • Add the mozzarella off the heat. It should soften, not melt into strings.
  • Take the skillet off the heat. Stir in 1/4 cup Parmesan cheese and 1 cup fresh basil, keeping a few basil leaves for the top, then fold in 8 oz mozzarella. Season with black pepper and finish with the reserved basil.

Notes

Use the ripest cherry tomatoes you can find. In winter, a can of whole cherry tomatoes works too: cook them for a few minutes less.
Leftovers keep for 2 days in the fridge. Reheat them in a skillet with a splash of water.

Nutrition

Calories: 635kcalCarbohydrates: 73gProtein: 27gFat: 26gSaturated Fat: 10gCholesterol: 56mgSodium: 910mgPotassium: 645mgFiber: 5gSugar: 7gVitamin A: 2050IUVitamin C: 25mgCalcium: 395mgIron: 4mg
Keyword Vegetarian
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