Nothing but beautiful tomatoes out there begging to be eaten in a million different ways. Perfect for a “Meatless Monday” dish or any night of the week . There are tons of local tomatoes out there now. At any local farmers market you can pick up pints of these beautiful babies.
I had bought 2 pints of those beautiful little cherry tomatoes and right now there are those gorgeous yellow sunburst tomatoes also available. I wasn’t sure what I would do with them. They varied in size so I knew if I made a sauce some were getting cut and some would stay whole. Nothing ever sounds better than a plate of pasta to me, nothing. These beautiful tomatoes are only out for such a limited time you have to get them while the getting is good. For 1 lb. of pasta you probably don’t need 2 whole pints but I used them anyway. Some of the tomatoes were super small and I left them whole while I halved the larger ones. There are so many variations of this sauce and feel free to improvise. We love it this way. So simple and so delicious.
1 lb. spaghetti , I like long spaghetti for this but whatever kind you like is good
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced. If you’d prefer you can slice thinly
1/2 teaspoon crushed red pepper* we like it spicy so if you don’t want it that spicy cut to 1/4, I actually used 1 whole teaspoon and it packed a lot of kick.
2 pints of cherry tomatoes or you can use about 3 cups of chopped fresh tomatoes of any type. I cut the larger tomatoes in 1/2 and I left the little ones whole.
app. 20 leaves of fresh basil, I just cut them up into small slivers
Kosher Salt and Freshly Ground Black Pepper to taste
freshly grated parmesan at your discretion
Cook pasta according to directions on box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add 2 tablespoons of salt to cooking water for pasta. The Italians like to say that their pasta water should be like sea water good and salty.
Heat a large sauté pan over medium heat add 4 tablespoons of olive oil and garlic, cook until garlic is golden brown, about 2 minutes. Be careful don’t want to burn this garlic. Add the crushed red pepper now and the tomatoes, and cook over medium heat. I also added some kosher salt (about 1/2 teaspoon to start, you can always add more) and a little freshly ground black pepper. Stir for a while to make sure garlic doesn’t burn and tomatoes start to burst and deflate about 5 minutes. I let the tomatoes simmer in the pan for about 15 minutes. Taste for Salt and Pepper.
Once the spaghetti is cooked and you’ve drained it ( remember to reserve a cup of pasta water). Add it to the pan with tomatoes and over medium-high heat toss the pasta with the tomatoes well. Add the basil and if you’d like add cheese. I let everyone add their own cheese at the table.
Remove the pan from the heat and plate it up.
Yum! and even more delicious the next day.