Actually this pasta shouldn’t only be for the summer b/c you can make it all year, and I do. It just seems to suit the summer best, because it’s so light in it’s taste. It can be made with fresh tomatoes from the garden, farmstand, supermarket, etc. Oftentimes I use a package of baby plum tomatoes, or the cherry tomatoes; it doesn’t really matter which ones you use. This couldn’t be simpler, and it tastes awesome the next day cold out of the fridge.
4 CLOVES GARLIC (MINCED)
3/4 CUP OLIVE OIL
1 LB. FRESH TOMATOES, OR A PACKAGE OF BABY PLUM TOMATOES, OR A PACKAGE OF CHERRY TOMATOES IN THE NET BAG WORKS JUST FINE. OBVIOUSLY THE FRESH ONES ARE MOST SWEET AND DELICIOUS IN THE SUMMER.
1 PACKAGE OF THIN SPAGHETTI,WHATEVER YOU PREFER
Heat olive oil in large frying pan. When oil is hot, add garlic and then shut off heat. Pan will be hot enough. Sometimes I even remove from heat. Let garlic sit in olive oil for a bit (if you leave heat on be very careful not to burn the garlic.) After a few minutes of garlic sitting in oil (10 minutes), add chopped up tomatoes. If I am using little plums or little cherries I pretty much just cut in 1/2. Larger tomatoes I give a rough chop. Then put on a low flame and add tomatoes to oil and garlic. Cook the tomatoes for about an hour, adding kosher salt and freshly ground pepper along the way, check again for salt and pepper at the end of cooking before pasta goes in. Cook pasta according to directions. The longer the tomatoes sit in the oil, the tastier and the better and the more broken down they will get. I drain pasta, and then add it to the oil in the large frying pan. Serve with freshly grated parmesan cheese. I also sprinkle red pepper flakes, but I like it spicy. Toss pasta well with tomatoes and keep tossing until sauce covers all pasta. I leave it in the pan ’til I’m ready to serve. It is best served at room temp. anyway. So you can make it ahead of time and just let it sit and give it a good toss before you serve.
Serve with salad, bread, or as a side dish with any entree.
It will serve 4 as a main dish, and 6 – 8 as a a small plate.