Fresh Tomato and Basil Spaghetti

We’ve (and by we, I mean my husband) been gardening like mad all quarantine, and this week we have ALL THE TOMATOES so here’s a fresh pasta ya. Another 20 minute meal post because simplicity seems to be highly favored around here.

Cooking Method
Stovetop

Time
🕒

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Recipe

Ingredients (3-4 Servings)

2-3 LBS FRESH TOMATO
HANDFUL OF BASIL, CHOPPED
2 TBSP EVOO
2 TBSP BUTTER
5 GARLIC CLOVES, SLICED
PARMESAN, ROMANO OR ASIAGO CHEESE, GRATED
RED PEPPER FLAKES
SALT
1/2 LB SPAGHETTI

Instructions

Boil a pot of water and add in tomatoes to blanch for a couple minutes. Simultaneously cook pasta according to instructions. Note: Since I used half cherry tomatoes, I only blanched the larger tomatoes.

Strain the tomatoes and peel (the skin should slip right off). Add oil to a pan and drop in garlic and cook until softened. Add tomatoes and a pinch of salt and cook for about 10 minutes on medium, stirring occasionally.

Move cooked pasta directly from pot when it’s ready and pour in an additional 1/2 cup of pasta water and butter. Cook until there is no more liquid.

Remove from heat and toss in a generous handful of cheese, basil, and desired amount of red pepper flakes.

Serve with additional cheese and basil for garnish.

Process

My husband grew these!