Ww 4 Pt. Spaghetti With Fresh Basil and Tomatoes

Nothing says Italy like fresh-picked tomatoes and basil still warm from the sun. This sauce is not cooked; the heat from the pasta draws out the natural flavours of the vegetables, so use really good quality, vine-ripened tomatoes. Enjoy!

• Ready In: 20 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 4  large plum tomatoes or 8  small plum tomatoes, peeled, seeded and chopped
• 1  tablespoon extra virgin olive oil
• 1  garlic clove, bruised (place fresh clove on cutting board and smack hard with side of knife, leaving the clove intact but b)
• 1⁄4 teaspoon salt
•  fresh ground black pepper, to taste
• 6  ounces spaghetti
• 1⁄2 cup fresh basil, minced

Directions

1. In a large serving bowl, combine the tomatoes, oil, garlic, salt and pepper. Let flavours meld while making spaghetti.
2. In a large pot of boiling water, cook the spaghetti according to package directions, until al dente. Drain; set aside and keep warm.
3. Remove and discard the garlic clove from the tomato mixture. Add the spaghetti and toss to coat; sprinkle with fresh basil. Serve immediately.