in Italy

Spaghetti with fresh tomatoes

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Ingredients for 2 servings:

  • 200g spaghetti
  • 200 g cherry tomatoes
  • 1 garlic clove(s)
  • 10 basil leaves
  • Salt
  • pepper
  • 3 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Spaghetti al tomodoro fresco

Cook spaghetti in salted water until al dente. Wash, dry, and quarter the cherry tomatoes. Peel and finely chop the garlic. Clean the basil and finely slice it. Heat half of the olive oil and sauté the tomatoes and garlic for a few minutes. Don’t let the tomatoes get too soft! Season with salt and pepper, add the basil, and the remaining olive oil. Drain the spaghetti, then toss with the tomatoes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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