Saturday, May 7, 2016


This is a simple, classic Italian pasta dish that is perfect for a weeknight meal. Serve with a green salad and a glass of vino. I found hot house Cherokee chocolate tomatoes in my grocery store and they are almost as delicious as summer tomatoes. Be creative and use a couple of different varieties. I can't wait to make this again in the summer with tomatoes from my garden.

4 to 5 medium ripe tomatoes
1 clove garlic, minced
5 to 6 medium basil leaves, torn or chopped
¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
¼ t (1 ml) red pepper flakes
Sea salt and freshly ground black pepper
½ lb (250 g) spaghetti
Freshly grated Parmigiano-Reggiano cheese

Bring a medium pot with water to a boil.
Using a sharp knife, cut an X on the bottom of each tomato.
Place tomatoes in boiling water for about 1 minute.
Remove with a slotted spoon and set aside to cool for a couple of minutes.
When cool, peel off the skin and chop.
Place in a bowl and add the garlic, basil, olive oil, and red pepper flakes.
Season to taste with salt and pepper.
Toss to combine and set aside.

Bring a large pot of salted water to a boil, add the spaghetti and cook 7 to 8 minutes, until al dente. 

While pasta is boiling, pour tomato mixture into a skillet and heat through over medium heat for a minute or two.

Drain the spaghetti and divide between two warm pasta bowls.
Divide the tomato sauce between the two bowls and sprinkle with Parmigiano cheese and a drizzle of extra-virgin olive oil.

Serves 2

No comments:

Post a Comment