Basil Spaghetti with Cheesy Broiled Tomatoes

This was interesting. I'm not sure I'll make it again though. The leftovers weren't great. Meh.

Basil Spaghetti with Cheesy Broiled Tomatoes
Courtesy of Real Simple 



12  ounces  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 
3/4  cup  torn fresh basil leaves, plus more for serving

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

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.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

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.