Summer Tomato and Basil Spaghettini

Name: Summer Tomato and Basil Spaghettini
Yield: Makes 6 first-course or 4 main-course Servings
Ingredients: 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem; 1 cup pitted Niçois or Kalamata olives, halved; 8 tablespoons extra-virgin olive oil; 1/2 cup thinly sliced fresh basil leaves; 1/3 cup chopped shallots; 1 cup coarse fresh breadcrumbs made from crustless French bread; 1 pound spaghettini; 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips; Fresh basil sprigs

By Michele Anna JordanPhotography by Mark Thomas

July 31, 2003

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