Prep 15 mins
Cook 0 mins
This is a Martha Stewart recipe for spaghetti. You can make this with a 28 oz. can of Italian plum tomatoes, just strain them and pass through a food mill. I have LOTS of cherry tomatoes this year, so that is how I am posting the recipe. Times are an estimate.
- 2 tablespoons salt
- 1⁄4 teaspoon salt
- 1 1⁄2 lbs cherry tomatoes
- 8 ounces thin spaghetti
- 4 tablespoons olive oil
- 4 garlic cloves, sliced 1/8-inch thick
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup fresh basil, torn
- 1⁄4 cup parmesan cheese (optional)
- In a tall stockpot, bring 3 quarts of water and 2 Tbs of salt to a boil.
- Wash and stem the cherry tomatoes.
- Drop the spaghetti into the boiling water and stir to make sure they don't stick.
- Cook until al dente, about 11 min, according to package instructions.
- Meanwhile, place a 12-inch saute pan over medium heat with the oil until hot.
- Add garlic to the pan and cook stirring occasionally, until garlic is lightly golden, about 30 sec.
- Add the red pepper flakes and remaining 1/4 tsp of salt; cook until garlic is medium golden, about 1 minute.
- Increase the heat to high and tilting the pan at an angle, add the tomatoes.
- Cook, swirling the pan occasionally, until the tomatoes begin to break down, the tomatoes will begin to burst open.
- Mash a few of the tomaotes with a spoon.
- If the tomatoes start to dry out, add a little of the pasta water.
- Drain the pasta when done and reserve a little of the cooking liquid in case sauce gets dry.
- Add the pasta to the sauce in the saute pan and cook until sauce begins to cling to the pasta, 3-4 minute.
- Stir in the basil and cook for 30 sec more.
- Divide among serving bowls and sprinkle with parmesan cheese if desired.