Spaghetti alla Margherita

Amazing homemade spaghetti! We had fresh tomatoes from the garden, fresh basil from the garden. It was awesome. The flavors were so fresh! I don't know if I can ever go back to other spaghetti now. This is SO EASY and SO YUMMY! (I learned the key to spaghetti like this is to add the noodles to the sauce as soon as the noodles are done--ie don't let them dry out--that way the noodles retain their flavor. Don't serve the noodles and sauce separately.)

INGREDIENTS:

• 1 lb spaghetti, cooked "al dente," (firm) drained

• 1/4 c olive oil

• 2 Tbs. butter

• 2 large cloves garlic, slivered

• 10 large Roma tomatoes (about 2 lbs), coarsely chopped

• 1 tsp sugar

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 c fresh basil leaves, coarsely chopped or chiffonade (ie roll up then chop)

• 1/2 lb fresh mozzarella cheese, cut into 1/2" cubes

• 1/2 c freshly grated Romano cheese (we used the fresh parmesan in our fridge instead and it was fine)

INSTRUCTIONS:

1. In a large skillet, heat olive oil and butter over low heat. Add the garlic and cook for 30 seconds, or until fragrant.

2. Add the chopped tomatoes, sugar, salt, and pepper. Cover; simmer for 10 minutes.

3. Meanwhile, cook spaghetti pasta to "al dente" stage. DO NOT OVERCOOK! Drain pasta in a colander. (When cooking pasta, you should have 4-6 qts water per pound of pasta. Add 1/2 Tbs kosher salt per qt. water--this flavors your pasta--and makes it really really yummy.)

4. To the sauce, add the drained spaghetti and the chopped fresh basil. Turn off the heat. Cover and let the flavors mingle for about 2 minutes to warm the pasta thoroughly.

5. Place the steaming hot pasta and sauce in a large serving bowl, toss in the fresh mozzarella and grated cheese. Serve immediately.