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Spaghetti with Fresh Tomatoes

May 23, 2007

This is a great, simple, and quick pasta dish that you can make in under 15 minutes. The key here is to use very ripe tomatoes because you won‘t be cooking them. If you keep your tomatoes in the refrigerator, take them out so that they get to room temperature. If you forget and use cold tomatoes, don’t worry – the heat from the cooked spaghetti will warm them up.

Spaghetti with Fresh Tomatoes
Spaghetti con Pomodori Freschi

210 g (7 oz) spaghetti
6 very ripe tomatoes
Salt and freshly ground black pepper
3 T extra virgin olive oil
2 crushed garlic cloves
4 T grated Parmesan cheese
Handful fresh basil leaves, torn

Fill a large pot with water and some salt and put on high heat until boiling. Once it gets to a rapid boil, put in your spaghetti and cook to al dente, stirring from time to time to make sure the spaghetti isn’t sticking together.

While you’re waiting for the water to boil, cut your tomatoes into halves or quarters and try to get as many seeds out as you can and discard the seeds. Chop up the tomatoes and place in a bowl. To the tomatoes add the rest of the ingredients, mix, and let it sit there and “get happy” as Emeril would say.

Once the pasta is al dente, drain and put over your tomato mixture. Toss and serve immediately. You can garnish with extra Parmesan if you wish. Serve with a big piece of bread. I had a piece of “traditional baguette” which I bought at Carrefour yesterday and it was very good.

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3 comments

  1. This sounds delicious. I do a similar dish, but let the tomatoes and garlic “get happy” for at least an hour—more, if possible. And I don’t add salt until the end. Salt causes the tomatoes to give off water, making the sauce a little soupier than I like. Although with your shorter prep time, that’s probably not even an issue.


  2. hey! looks good!


  3. Terry B – Hi. I bet letting the ingredients get happy for a longer time would make it even tastier. It’s also great as a topping on bread, sort of like bruschetta.

    Dorkable – It’s delish. (What a nickname!)



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