Spaghetti a la Bruschetta

While spaghetti cooks, tear mozzarella into bite-sized pieces into a medium bowl. Add pesto and a pinch of salt, then stir to coat. Set aside to marinate. Halve tomatoes. Halve rolls. Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Arrange rolls on a foil-lined baking sheet. Combine softened butter and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Spread garlic butter on the cut side of each half. Sprinkle with Parmesan. Toast in the middle of the oven until edges are golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

While garlic bread toasts, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then three-quarters of the tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min. Season with salt and pepper. Add remaining garlic puree, then cook stirring often, until fragrant, 30 sec.

Add spaghetti and reserved pasta water to the pan with tomatoes, then bring to a simmer. Once simmering, cook stirring often, until sauce thickens slightly, 2-3 min. Remove pan from heat. Add marinated mozzarella and pesto. Stir to combine until mozzarella starts to melt. Season with salt and pepper, to taste.