Spaghetti & Fresh Tomatoes
This is one of our favorite summer pastas, especially for lunch. The tomatoes are so sweet and delicious right now, there’s no need to cook them. I use a mixture of cherry and sungold tomatoes, a small amount of garlic, a generous amount of good extra virgin olive oil, fresh basil, and both Parmesan and Pecorino cheeses.
Shout out to @greenthumborganicfarm, whose tomatoes I look forward to all year long 😍
Spaghetti & Fresh Tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients
- 2 pints small tomatoes, like cherry, grape or sungold, halved
- 1 small garlic clove minced
- 1/4 cup more extra virgin olive oil
- Handful of torn basil
- 1/4 cup Parmesan
- 1/4 cup Pecorino
- Salt and pepper
- 1 pound thin or regular spaghetti
Cooking Directions
- Place tomatoes, olive oil, and garlic in a bowl. Season with salt and pepper and let stand for 20 minutes.
- Take pasta directly from water to the bowl of tomatoes (or if you drain in a colander, save 1/4 cup pasta water to add in)... stir in cheese and basil, add more oil if needed and serve!
