Updated: Apr 26
This is the perfect summer pasta, light, flavorful and fresh. The name of this recipe literally lists all the ingredients in this dish It does not take much to make a great pasta if the ingredients are perfect. For this recipe, you have tomatoes cooked in two ways, into a sauce for flavor, and barely cooked for freshness.
This is another recipe from a wonderful cookbook, one that I cook from often.
For more recipes from this cookbook click here.
1-1 1/2 tablespoons olive oil
1-2 garlic cloves, minced
3 cups heirloom tomatoes, or any other variety of good flavored tomatoes, diced fine 1 teaspoon sugar
2 cups cherry tomatoes, in different colors if available
1/2 teaspoon Calabrian chile powder, or any chile flakes
1 handful fresh basil, cut into strips
Salt and pepper to taste
10-12 oz. 2mm/#4 spaghetti pasta, or variety of your choice
Fresh basil, cut into strips
Heat the oil in a pot and add the minced garlic. Cook on medium heat till golden, about 2 minutes. Add the heirloom tomatoes, sugar, chiles, salt and pepper and cook into a sauce, about 15 minutes. Add the whole cherry tomatoes and simmer for about 5-7 minutes till they partially cook, and their skins just crack. If the sauce is too thick and begins to stick to the bottom of the pan, add a touch of water. You however want to keep it fairly thick. Take off the stove and stir in the basil. Taste for salt, chiles and herbs.
Cook the pasta according to the directions on the packet. When the paste is al dante, transfer about 1-2 cups of the cooking liquid to the tomato sauce, and drain the pasta. Add the drained pasta to the sauce and mix in well. You should have a light coating bof the sauce on the pasta.
Serve topped with fresh basil and Parmesan cheese.