This stuff is so yummy and easy to make you just won't believe it. As long as you don't go overboard on the oil and cheese it's pretty healthy too.
You don't even need a knife if you don't want (hence the name), but I'd rather cut my tomatoes than tear them, but whatever you like to do.....it's your call. You can put it all together in the amount of time it takes to boil your pasta.
Spaghetti No Knife
2 garden fresh tomatoes, chopped or torn
1 cup loosely packed fresh basil leaves, torn (don't use dried, it won't be the same)
2 Tbsp fresh oregano leaves, torn (you could use dried, but only 1tsp)
2 cloves garlic, minced
½ cup fresh mozzarella cheese
2-4 Tbsp extra virgin olive oil
12oz whole wheat thin spaghetti noodles (you can use any spaghetti type noodles you like)
Put your pasta on to boil in salted water In large serving bowl add your tomatoes, basil, oregano & garlic.
Tear the mozzarella cheese into bite size pieces and add to the bowl. This is the kind of cheese I use and I use about half this package. Drizzle with the olive oil, using as much as you choose. Once your pasta is done, drain and add to the bowl. Let it sit a couple minutes to heat the ingredients and melt the cheese. Toss and add more olive oil if desired.
Find more great summer recipes at Tasty Tuesday, Tempt my Tummy Tuesday, Recipe Swap, Foodie Friday or Friday Feast, Life as Mom's Ultimate Recipe Swap