Spaghetti With Fresh Tomatoes and Basil

"A quick, fresh summer dish. Use fully ripe tomatoes for best results."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Petdrwife photo by Petdrwife
photo by Sharon123 photo by Sharon123
photo by justcallmetoni photo by justcallmetoni
photo by Thorsten photo by Thorsten
Ready In:
28mins
Ingredients:
8
Serves:
1
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ingredients

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directions

  • Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
  • Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
  • Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
  • Tomatoes should get warm, but not cooked, about 5 minutes.
  • When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

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Reviews

  1. Loved this simple dish! It came together quickly and just as written. It was a big hit for dinner. Great with a bit of parm and crushed chili flakes at the end!
     
  2. Having tried a few recipes on and off this site, just fugured out I'm not a huge fan of super fresh tomato sauces. That said, this was by far the best and most tasty. The cooking time was just perfect for maintaining the freshness of the tomatoes without the raw tomato flavor of similar dishes. I cut the oil in half and reduced the pasta to 3 ounces. Without a marathon in my future, 4 oz was a lotta pasta. ;-) I would certainly make this again. Thanks Thorsten.
     
  3. I am in the middle of a bumper crop of heirloom tomatoes and was looking for something fast and easy, using what I had on hand. WOW!!!!!! Was I shocked at how yummy this was. Sometimes I have been known to change up the recipes a bit, but on this one I didn't after reading reviews. Even the husband wanted to get his hands into it and add more oil, garlic and basil. I ended up having to ban him from the kitchen while I was making this dish. This was a great surprise!!!! We were fighting over the serving bowl during dinner!! THANKS!
     
  4. Perfect instructions...however 4oz of pasta is too much for one person. I cut it down to 2.5 oz with all other ingredients the same and the dish still was too much pasta. Trying to really cut down on carbs? Go for just 1.5 oz of pasta and use same amount of tomato for one person! Add a salad with just olive oil and vinegar. That is why a kitchen scale is necessary.
     
  5. Great recipe! made 4 servings and used about 10 romas to do it. Perfect recipe to use if your overwhelmed with tomatoes. I didn't have fresh basil, but the dried basil seemed to do the trick.(1tsp dry). I prolly could of used more basil, but I didn't want to over do it.
     
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Tweaks

  1. I added a little freshly grated parmesan, crushed chilies, and finishing salt, in addition to a generous amount of freshly ground pepper. Fresh basil a must. Peeled and seeded garden tomatoes. This recipe really only works in the summer and early fall when you have access to local tomatoes.
     
  2. Add one clove of minced garlic with the (red) onion, follow the rest of the directions with the garlic onion blend. Heirloom tomatoes add a hearty flavor
     
  3. I have tweaked this recipe several times as I love the basics so much! One tweak is to always add minced garlic. Another is sprinkling some grated parmesan or romano cheese on just before serving. The latest was to saute about 4 strips of pancetta, then adding basics to grease and follow as usual (may have to add a bit of olive oil if pancetta too lean). Also have added roasted squash. Next I'll try a BLT version. Recipe so versatile!!!
     
  4. Subbed fresh garlic for the onions. (Also got by with 1/2 T. olive oil.) Loved it. Brought back fresh, fat tomatoes from the Chesapeake Bay area. I dipped them in boiling water for a few seconds to remove their skins. Fed a hungry crowd and it was sublime.
     
  5. Had just finished cutting up items for a salad using some leftover chicken and thought this is not enough. Remembered seeing this today and decided to make it. It took alot of self control to NOT replace the sugar with garlic, and I'm VERY glad I didn't! This was a nice, light spaghetti dish that I served at room temp. It rounded out my menu plans very nicely. If I had it in the house, I would have even had a glass of crisp white wine with this! Thanks, this is going in my "LET'S DO AGAIN" cookbook.
     

RECIPE SUBMITTED BY

I'm no longer an active member because the site has become anonymous. If you want to contact me use the website listed in my profil. http://www.flickr.com/photos/thorsten-photography/
 
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