Tomato Time Pasta

photo 2 (2) photo 2 (3)photo 4 (2)photo 5 (3)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.

Ingredients:

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

Directions:

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.

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