Recipe: Basil Spaghetti With Cheesy Broiled Tomatoes

Between reading “Bread & Wine”, writing my posts, as well as reading posts from other Bloom readers, I stumbled on an older recipe that I absolutely love, but haven’t made in quite a while.


Reasons why this recipe is great? First it’s from Real Simple, so you know it’s quick and easy. It’s also a pasta-based dish. Hello, pasta! And last but certainly not least, it’s super cheesy and tomato-y. Perfect for an easy weeknight night dish.

Over the past year, I’ve become more in touch with health – especially with the foods I consume. Of course, occasionally there are cheat days. But the most important thing I’ve learned is that a gluten-free diet really works for me. I’ll spare you the details and the “trendy” salesperson pitch, but through much experimentation it’s the best health change for me. I’ve had this dish with both regular wheat pasta and with gluten-free pasta and it works great either way.

Basil Spaghetti With Cheesy Broiled Tomatoes (adapted from Real Simple magazine)

Serves 4

12 ounces gluten-free (corn or brown rice) spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
3 tablespoons olive oil, plus more for the baking sheet
kosher salt and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper (I tend to use as little as possible)
3/4 cup torn fresh basil leaves, plus more for serving

1.Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2.Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3.In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4.Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

I love this dish with a glass of merlot. Enjoy!


(in)courage Bloom Book Club Blog – “Bread & Wine” by Shauna Niequist (Part 3)

I’m linking this post to the Bloom Community Link-Up!

I’m not even sure how many times I’ve made this chili. It stretches into days and days of leftover meals just for myself. It’s a great comfort meal on cold winter nights. It’s perfect for having a few friends over watching a football game. And most importantly, it’s been the reason for my loved ones stuffed into my tiny, one-bedroom apartment for a friendly, competitive cook-off.

For the longest time, I only made chili in my slow cooker. In fact, I though it was one of the only foods that could be made in a slow cooker. Silly me! Now I make (among many other delicious recipes): this. This. And these.

Needless to say, I’ve grown to love my slow cooker.

Unfortunately, my chili recipe is not available online (at least from where I’ve searched) so all I have is this 5+ year old Suntrust bank magazine clipping. The only adjustment I make is omitting the jalapeno peppers because I don’t like super spicy foods. Otherwise, I think the dish is perfect as the recipe card reads. We’ve eaten this chili by itself and with warm corn bread. It’s also a great tortilla chip topper.


In addition to Shauna’s recipes, I hope to try some of yours as well! Check out my first and second posts on Shauna Niequist’s “Bread & Wine”. Enjoy!