Burst of Fresh Tomato Pasta

Absolute easiest, freshest and tastiest pasta especially when tomatoes are in season



Ingredients

  • 2 containers cherry tomatoes, preferably the orange sun gold sweet variety, halved

  • 6 cloves of garlic, minced

  • A few dashes of olive oil

  • 1/2 lb wholewheat spaghetti*

  • Salt to taste

  • Optional: Fresh basil for garnish and flavor



Instructions

  • Add the olive oil and garlic to a large skillet

  • Turn the heat to medium and cook the garlic for 1 to 2 min (don’t burn the garlic)

  • Add the tomatoes and cook, stirring, until the tomatoes let off some liquid and the sauce starts to bubble steadily

  • Season with salt and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 30 min

  • Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente - I do 10 min

  • Drain the pasta reserving a cup of liquid and add the pasta and cup of liquid to the sauce.

  • Cook until the pasta is well coated - about 2 min

  • Remove the skillet from the heat and let it sit so the pasta absorbs the sauce further, about 5 min

  • Sprinkle with fresh basil, if using, and serve



Notes

  • TIP: I always cut the 1 1b packet of spaghetti (in its wrapping)in half and either use only one half or double the recipe and use both. It is easier to cook and eat spaghetti when it is cut in half