Italian pasta dishes are the best when made with just a few fresh ingredients.
I use Garofalo pasta, made since 1789 in Gragnano, a town near Naples, Italy.
It has a rough surface which holds sauce well.
You can buy it at many grocery stores in the USA.
½ lb spaghetti
2 t sea salt
4 T the best quality extra-virgin olive oil
2 large cloves garlic, minced or pressed
1 (10-12 oz) carton of cherry tomatoes, cut in half
Sea salt & freshly ground black pepper, to taste
1 large bunch basil and more for garnish
Pecorino Romano cheese, for garnish
In a large pot with boiling water, add the 2 teaspoons of sea salt.
Turn down heat, cover with a lid and let simmer until ready to boil your pasta.
Meanwhile, in a large skillet over medium-low heat, add olive oil and sauté garlic for 1 minute only.
Add tomatoes and sauté, while stirring, until you see the juices come out of the tomatoes, about 5 minutes.
Season with salt and pepper, add the bunch of basil, stalks and all, and continue to sauté for another 5 minutes.
Remove the stalks of basil and gently mash tomatoes with a potato masher or spoon sauce into a medium bowl and blend with a hand-held blender.
Pour sauce back into skillet.
Meanwhile, return water to boil and cook spaghetti for 9 to 10 minutes, until al dente.
Remove with tongs to skillet with tomato sauce.
Add a little of the pasta cooking water, if needed.
Toss with tongs until pasta is completely coated with sauce.
Add a tablespoon or two of grated cheese, several pieces of torn basil, and a drizzle of olive oil.
Buon appetito!
Serves 2
