The cherry tomatoes spaghetti are almost a miracle, perfect for summer meals. This quick and easy recipe is a pillar of the Italian cuisine, created to exalt the few ingredients that make it up. For this reason, pasta, olive oil, basil, and tomatoes must be of the highest quality! The cherry tomatoes must be cooked fast and energetic. When cooked, the tomatoes have to be soft and warm, but conserving the taste of fresh tomatoes. Jack Bourdain once said that he could not bear those who underestimate a good dish of cherry tomatoes spaghetti, and I fully agree;-) .
If you like my recipes, please give me a +1
a simple action to help the growth of this blog 🙂
- 14 oz (400 gr) spaghetti
- 2 lb (900 gr) cherry tomatoes
- 2 cloves of garlic
- 4 tbsp extra virgin olive oil
- 8 leaves of fresh sweet basil
- 1 tsp table salt
- 4.5 tbsp cooking salt (for 6 qt of water to boil the pasta)
FIRST STEPS
Wash the cherry tomatoes and the leaves of basil. Peel and crush the garlic. Pour 6 tbsp olive oil in a saucepan, then combine the oil with the crushed garlic and 4 basil leaves. Heat the mixture with a very low flame.
STIR FRY TOMATOES
Fill a pot with 6 qt of water, then add the cooking salt heat until boiling. Now, cut the tomatoes in half. Pour the cherry tomatoes into the saucepan with the basil and the garlic, and table salt. Raise the fire, and stir fry the cherry tomatoes for no more than 10 minutes. The tomatoes have to be soft and a little bit creamy without to be crushed too much.
CHERRY TOMATOES SPAGHETTI
As soon as the water starts to boil, pour the spaghetti. Save a cup of cooking water and drain spaghetti 2 minutes before they are ready. Pour the spaghetti into the pan with the cherry tomatoes along with the cup of the cooking water. Stir fry the cherry tomatoes spaghetti until the sauce is smooth and creamy. Far from the heat, toss the heat the cherry tomatoes spaghetti with 2 tbsp of olive oil and 4 basil leaves crushed by hands. Serve immediately.
TAKE A LOOK AT THIS
JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS and home-baked grape tomatoes
PRINTABLE VERSION
- 14 oz (400 gr) spaghetti
- 2 lb (900 gr) cherry tomatoes
- 2 cloves of garlic
- 4 tbsp extra virgin olive oil
- 8 leaves of fresh sweet basil
- 1 tsp table salt
- 4.5 tbsp cooking salt (for 6 qt of water to boil the pasta)
- FIRST STEPS
Wash the cherry tomatoes and the leaves of basil. Peel and crush the garlic. Pour 6 tbsp olive oil in a saucepan, then combine the oil with the crushed garlic and 4 basil leaves. Heat the mixture with a very low flame. - STIR FRY TOMATOES
Fill a pot with 6 qt of water, then add the cooking salt heat until boiling. Now, cut the tomatoes in half. Pour the cherry tomatoes into the saucepan with the basil and the garlic, and table salt. Raise the fire, and stir fry the cherry tomatoes for no more than 10 minutes. The tomatoes have to be soft and a little bit creamy without to be crushed too much. - CHERRY TOMATOES SPAGHETTI
As soon as the water starts to boil, pour the spaghetti. Save a cup of cooking water and drain spaghetti 2 minutes before they are ready. Pour the spaghetti into the pan with the cherry tomatoes along with the cup of the cooking water. Stir fry the cherry tomatoes spaghetti until the sauce is smooth and creamy. Far from the heat, toss the heat the cherry tomatoes spaghetti with 2 tbsp of olive oil and 4 basil leaves crushed by hands. Serve immediately. 
Â
Leave a Reply