Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
I made this for friends once and they were all asking for the recipe, but were disappointed with the written recipe because something so delicious was so simple to make. But then I remembered why it tasted so good. The tomatoes came from my garden. I let my tomatoes ripen on the vine and I never pick them. I wait until they fall off from a light tap. This preparation is great with Grilled Skewers of Swordfish and Orange.
Yield: Makes 4 servings
Preparation Time: 30 minutes
1/4 cup extra-virgin olive oil
2 garlic cloves, 1 crushed and 1 finely chopped
1 medium onion, finely chopped
2 pounds very ripe garden-fresh plum tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a box grater down to the peel
Salt and freshly ground black pepper to taste
1 pound spaghetti
Cayenne pepper (optional)
1. In a large skillet, heat the olive oil over medium-high heat with the crushed garlic until it begins to turn light brown, about 1 minute. Remove and discard the garlic. Add the onion, chopped garlic, and parsley and cook until soft, stirring constantly so the garlic doesn't burn, about 5 minutes. Add the tomatoes and season with salt and pepper. Reduce the heat to low and cook for 15 minutes, stirring occasionally.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to a serving bowl and toss with the sauce. Sprinkle some cayenne over if desired, and serve.
Posted: 12/26/2006
Referenced Recipes:
