This Spaghetti with Fresh Tomatoes from the Garden literally has 6 ingredients. Extra virgin olive oil, garlic, fresh tomatoes from the garden, parmigiana- reggiano, the pasta and some fresh basil. It is seasoned simply with a little salt and pepper, then a little pasta water to bring everything together! I honestly wanted to keep eating it!!
The tomatoes I used were Sun Gold cherry tomatoes, but you can use any of the small tomatoes. There’s champagne tomatoes, grape tomatoes, any of these will work in this recipe. If you decide to add some of these delicious cherry tomatoes to your garden here’s a link to give you names for the best types: http://www.veggiegardener.com/best-cherry …
Simple Spaghetti with Fresh Tomatoes from the Garden
I started with a little extra virgin olive oil and garlic, then added the tomatoes and cooked them until they were busting.
Finishing with pasta water helps make this delicious sauce! Add the spaghetti to the pan, toss a few times and you’re finished! Simple!
Eating this dish alone with a piece of good garlic bread or French bread is enough! However, if you want a salad, try my Caesar salad. Here’s a link for that: https://the2spoons.com/a-classic-beautiful-caesar-salad/
Hope you enjoy this simple recipe! The recipe is for two, however, just double or triple and the delicious flavors will remain the same!
Spaghetti with Fresh Tomatoes
Ingredients
- 2 Cups cups whole cherry tomatoes (I used Sun Gold)
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil, plus more to drizzle on finished dish
- 1/4 cup Parmigiana Reggiana Cheese finely, Parmesan or Pecorino Romano grated plus more for finishing the dish
- salt and pepper to taste
- pasta water
- fresh basil, torn
- 8-16 oz spaghetti
Instructions
- Bring a pot of water that has been salted to a boil. Cook your pasta to your desired firmness! I actually like mine softer than al dente.
- While your pasta is cooking, wash and pat dry your tomatoes. Heat the olive oil in a large skillet. Add the garlic and cook until fragrant but don’t burn. Add your tomatoes and cook until they have burst and a sauce begins to form. Shake the pan while cooking to insure all sides are cooking.
- When your tomatoes have burst and your sauce begins to make add a little salt and pepper to taste.
- Don’t drain your pasta, but remove your pasta with a spider or tongs from the pasta water into your skillet with the sauce. Add a ladle of pasta water and combine your pasta with the sauce and cook for a minute or two. Add the grated Parmesan cheese and combine gently adding more pasta water if needed. Turn the heat off and toss in some torn basil leaves.
- Plate your spaghetti and spoon over the remaining sauce. Add some Parmesan strips, drizzle with extra virgin olive oil, and more basil if desired. Bon Appetite!