Summer Tomato and Basil Spaghettini

Ingredients

• 6 servings basil fresh
• 1 cup bread fresh french crustless
• 0.5 cup basil fresh thinly sliced
• 1 cup kalamata olives pitted halved
• 8 tablespoons olive oil extra virgin extra-virgin
• 2.5 pounds plum tomatoes cut in skin on side opposite stem
• 0.3 cup shallots chopped
• 1 pound spaghettini 
• 8 ounce mozzarella cheese cut into 1 1/2x1/4-inch strips

Equipment

• bowl
• frying pan
• sauce pan
• pot
• slotted spoon

Directions

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