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Spaghetti Margherita (updated)

Si Foster, A Bountiful Kitchen
  • 20 minutes
  • Serves 4


3/4 lb

spaghetti, cooked "al dente", drained

1/4 cup

extra virgin olive oil

2 tbsp

butter (optional) optional, but highly recommended for flavor

1 clove

garlic, minced

2 lbs

Roma tomatoes (about 5 per lb) coarsely chopped or grape tomatoes

1 cup

fresh basil leaves, chopped

1 tsp


1 tsp


1 tsp

fresh ground pepper

1/2 lb

fresh mozzarella, cut into 1/2 inch cubes

1/2 cup

grated Romano or Parmesan cheese

additional basil leaves for garnish


  • Our family loves this!

    Cary Perkins • 2020-04-29

  • I used 2-3 cloves of garlic and a pinch of red pepper flakes.

    Kimberly Ngarupe • 2020-03-06

  • One batch feeds 8-10 at least

    Amy Black • 2019-06-10

  • Delicious! Would eat this every week. And suuuper easy

    Hailey Parmer • 2018-10-01

  • It was awesome! Pretty easy... I need to get a total of 10 Roma tomatoes.

    Nicole Hall • 2018-09-14

  • Loved it!! Add some cherry tomatoes 2-3 min before end. Maybe a little cream?

    Ashlee Perkes • 2018-09-08

  • Can mozzarella pearls instead of whole.

    Anna Darrow • 2018-09-07

  • So good! Today I used leftover penne instead of spaghetti and it was delicious.

    Terry Robert • 2018-08-25

  • we add 1/4 cup of red wine to this--good addition, doubled the salt, and doubled the mozzarella, roughly 4 roma tomatoes per lb, canned diced tomatoes work fine. family likes the sauce better without parmesan.

    Chandler Horsley • 2018-08-05

286 people Recommend This Recipe