Heirloom Tomatoes with Spaghetti and Parmigiano-Reggiano
For 2
8 ounces of spaghetti
2 tablespoons olive oil
1 clove of garlic, minced
1 pound ripe heirloom tomatoes, chopped
½ bunch basil, rough chopped
Salt to taste
1/4 pound Parmigiano-Reggiano, grated
Bring a medium sized pot of salty water to a boil. Add pasta. While pasta
is cooking, heat olive oil into a sauté pan over medium heat. Add garlic
and cook for a few seconds. Add tomatoes and basil. Raise heat for a
minute or two and then lower to a simmer. Ladle a splash of the starchy
pasta water to the simmering tomatoes to thicken up the sauce, if needed.
Drain pasta and transfer into the sauté pan with the tomatoes. Toss and
cook pasta with tomatoes a minute more. Using and pair of tongs, divide
pasta into two bowls and spoon over top any remaining tomato sauce.
Garnish with parmigiano-reggiano.
For 2
8 ounces of spaghetti
2 tablespoons olive oil
1 clove of garlic, minced
1 pound ripe heirloom tomatoes, chopped
½ bunch basil, rough chopped
Salt to taste
1/4 pound Parmigiano-Reggiano, grated
Bring a medium sized pot of salty water to a boil. Add pasta. While pasta
is cooking, heat olive oil into a sauté pan over medium heat. Add garlic
and cook for a few seconds. Add tomatoes and basil. Raise heat for a
minute or two and then lower to a simmer. Ladle a splash of the starchy
pasta water to the simmering tomatoes to thicken up the sauce, if needed.
Drain pasta and transfer into the sauté pan with the tomatoes. Toss and
cook pasta with tomatoes a minute more. Using and pair of tongs, divide
pasta into two bowls and spoon over top any remaining tomato sauce.
Garnish with parmigiano-reggiano.