CLASSIC pasta spaghetti with garlic, tomato and basil








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This is an ideal quick, pure, sparkling summer pasta. Excellent fresh plum tomatoes, or their equivalents, and fresh basil equals a fabulous summer taste treat.

for the sauce:

  • 5 tablespoons olive oil
  • 5-6 medium cloves of garlic, peeled and chopped fine
  • one pound fresh plum tomatoes, roughly diced into 1/4 to 1/2 inch pieces
  • 30 or so large fresh basil leaves (about one cup), torn into small pieces
  • salt and freshly ground pepper
  • one quarter cup freshly grated parmesan, if you wish

for the pasta:

  • one pound of spaghetti

We recommend putting your serving plates in the oven to warm them.

Start immediately by bringing  4-5 quarts of cold water to a raging boil. Add two tablespoons of salt. Drop in the pasta and stir. Cook until al dente. Drain, saving a tablespoon of the water.

This sauce does not take long, and it is best if the pasta is done just as the sauce is ready. When the pasta has been cooking for severall minutes, put the oil in a medium-sized sauté pan, over medium heat. Add the garlic. When it starts to sizzle, add the chopped tomatoes, plus salt and pepper. Cook for about 4 minutes, stirring lightly with a wooden spoon. The tomatoes should almost retain their basic shape. If the tomatoes are very ripe, they will start to meld into a sauce. This is fine also. Whatever, as long as the flavors remain brilliant. Stir in the basil. Check for salt.

 Add the pasta to the reheated sauce, add the tablespoon of reserved liquid, and toss well. Add grated parmesan cheese if you wish, and toss again if you do. Cover and turn up the heat for a minute, to get the pasta really steaming.

Serve immediately on the warmed plates. Add a couple of fresh basil leaves for color.




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