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
¼ cup the best quality extra-virgin olive oil
2 large cloves garlic, minced or pressed
1 (10-oz) carton of cherry tomatoes, cut in half or sun ripened off the vine tomatoes
Sea salt & freshly ground black pepper, to taste
1 large bunch basil and more for garnish
Grated Pecorino Romano or Parmigiano-Reggiano cheese
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 torn basil leaves and continue to sauté for another 5 minutes.
Gently mash tomatoes with a potato masher until desired consistency.
Meanwhile, return water to boil and cook spaghetti for 10 to 13 minutes, or until al dente.
Remove with tongs or pasta fork to skillet with tomato sauce.
Add a little of the pasta cooking water.
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
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