ok, ok. The Autumnal Equinox has come and gone, but there are still warm days ahead and,even more important,fabulous tomatoes are still in the markets. This is another winning dish from Canal House. It's now part of my repertoire and I think it should be part of yours.
SUMMER SPAGHETTI
(serves 4)
- 1 pound spaghetti
- salt
- 1/2 cup olive oil
- 4 cloves garlic
- Large bunch of basil, leaves chopped
- 6 tomatoes, halved, cored, squeezed of seeds and juice, chopped
- pepper
- 1 cup finely grated parmigiano reggiano
Cook the spaghetti in a large pot of boiling salted water over high heat.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it softens and turns a little golden. Remove the garlic and discard. Add all the basil, then the tomatoes, and stir around until just heated through. Season to taste with salt and pepper.
When the pasta is about three-quarters cooked, drain out most of the water, leaving about 1/2 cup pasta cooking water in the pot. Return the pot with the spaghetti to the heat. Pour in all the tomatoes, oil and basil from the skillet and let it finish cooking for about 5 minutes. Stir in the grated cheese. Serve with a little more olive oil and more cheese.
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