Spaghetti con Pomodoro Fresco



Don't forget your spoon!

I could eat a bottomless bowl of this delicious spaghetti recipe. It's super quick and easy to make...using nothing but the freshest ingredients.


The stars of the show!

In all honesty, I started making this because grape tomatoes were on sale on Fresh Direct a while back, and I decided to buy them for the heck of it. They sat in the fridge for about two days until I decided to make a pasta sauce with them - go figure, the Italian in me comes out. Well, I hope you enjoy stuffing your face with this as much as I do!

Recommend Montepulciano vino to pair.


Ingredients: For Two

• 1 Pint of Grape/Cherry Tomatoes, cut into halves
• 2 Garlic Cloves, diced
• 4-5 tbs Extra Virgin Olive Oil
• 6 Fresh Basil Leaves
• 4 tbs Parmigiano Reggiano, Grated
• 1 tsp Crushed Red Pepper
• 1/4-1/2 tsp Salt

Saute the garlic

Directions:

In a medium saute pan, warm olive oil with the garlic and crushed red pepper. In about 30 seconds toss in the tomatoes and stir all together.

Once it comes to a bubble, turn to low heat and place a lid on it and let simmer. After 5 minutes, add in the basil leaves and salt. Crush the tomatoes with your wooden spatula occasionally. In the mean time, boil spaghetti in salted water.

Once spaghetti is cooked al'dente, strain and toss into saute pan with tomatoes. You may notice the color of my spaghetti - it is whole grain. It gives an extra nutty flavor and texture that I enjoy - it's also healthier! Mix in the pasta so it is coated well with the sauce. Toss in the grated parmigiano cheese and mix in well again. From the minute you throw the tomatoes into the olive oil, it should take you 15 minutes to be done making the dish.

Mix in pasta with sauce for a couple minutes.

Serve with cracked pepper and additional parmigiano cheese on top!