Spaghetti Al Pomodoro

  • 1 pound spaghetti
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced thin
  • 1 teaspoon hot chili flakes
  • 3 cups cherry tomatoes (or chopped fresh tomatoes and their juices)
  • 20 leaves fresh basil, cut into fine slivers
  • 1/2 cup grated pecorino

Bring well salted water to a boil in a spaghetti pot. Heat a 10- to 12-inch sauté pan over medium heat, add the oil and garlic, and cook until light golden brown, about 2 minutes. Add the chili flakes and the tomatoes, and cook over medium heat, stirring frequently, until the tomatoes just start to burst or deflate, about 5 minutes

Remove the pan from the heat, and set aside. Drop the spaghetti into the boiling water, and cook until 1 minute less than the package instructions call for. Drain and toss in the pan with the tomatoes; place the pan over high heat and toss to mix well, about 45 seconds.

Remove the pan from the heat, add the cheese, then the basil, and toss well to mix. Serve immediately

From Serious Eats


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s