Is there anything better than a big bowl of pasta? I’ll go ahead and answer that for you — no. No there isn’t. Pasta is my soul food. If I’m having a day where I need to eat my feelings, you can bet that those feelings are made of noodles. In the middle of winter, I love taking all day to simmer a big pot of bolognese sauce, stirring and stirring until it is sumptuous and perfect. But it’s not the middle of winter. It’s summer, and I’d rather chew off my hand than be chained to a hot stove all day. So, when a heat wave and a pasta craving hit at the same time, I make this fresh tomato pasta. Take ten ingredients and twenty minutes and you’ve got a delicious dish on the table that highlights the beauty of summer ingredients.
If happiness were a vegetable, it would be a sweet summer tomato. At this time of year, they are bright, vibrant, and full of flavor. They take center stage in this dish; the rest of the ingredients are meant to enhance and highlight their flavor. And while the basil and the wine and the cheese are all important, the most critical component of this dish is the little bit of pasta water added to the sauce. The salty, starchy water makes sure that the dish is perfectly seasoned and that the sauce is just thick enough to really cling to the pasta.
One of the best things about this dish is the versatility. You can serve it all on its own, but is great served with some grilled chicken or some nice garlicy shrimp. It’s as good at room temperature as it is served hot. Whatever your pasta needs are, this dish will fit the bill. Bon Appetit!
Fresh Tomato Spaghetti
- 1 box spaghetti
- 1/4 C olive oil
- 1 small onion – diced small
- 2 cloves garlic – sliced thin
- 1 tsp crushed red pepper flakes
- 1 pint cherry tomatoes – halved
- 1/2 C white wine
- 1 bunch basil – chopped fine
- 1/2 C parmesan cheese
- Boil spaghetti in salted water for 2 minutes less than package directions. Drain, reserving ½ cup pasta water.
- Heat olive oil in large skillet over medium heat. Add onions and saute for 3 min. Add garlic and red pepper flake and saute for 2 more minutes, until garlic just begins to brown.
- Add cherry tomatoes and saute for 4-5 minutes until they start to release their liquid, then add wine and pasta water and simmer on low for 5 additional minutes until sauce has thickened slightly. Add pasta to pan and saute for two more minutes.
- Toss pasta with basil and parmesan and serve.