THE BEST Summer Spaghetti

I worked one shift at a really nice local restaurant a few years ago and this spaghetti was the best thing that happened to me that day. It's one of the few things I make year after year, and I only ever make it in August or September when the tomatoes are so juicy and the garlic is really good.

Because it's so simple, it's even more important than usual to heavily salt the pasta water. Stick your finger in there and taste it. They say it should taste like the sea, which sounds about right from where I'm sitting.

for two people: 

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  • 200g dried spaghetti

  • Salt

  • 2-3 Tbsp good olive oil

  • 200g in-season tomatoes

  • Garlic - 4 normal sized cloves

  • Fresh basil - a big handful

  • Fresh Parmesan - for finishing, as much as you want.

  1. Cook spaghetti in salted boiling water until it's on the firm side of cooked. Put a mug under the strainer to catch some of the pasta water as you drain it.

  2. Meanwhile, warm the olive oil in a big enough pan on medium heat, and add the garlic and tomatoes.

  3. As the garlic and tomatoes start to sizzle a bit, dump in the cooked spaghetti and a splash of the pasta water.

  4. Toss gently until the tomatoes just start to break down and you start getting a glossy coating on the spaghetti. Adjust with extra pasta water if needed.

  5. Throw in the basil leaves and toss for another sec

  6. Taste for seasoning and serve with lots of fresh parm grated over top.

And of course, an extra drizzle of olive oil never hurts. 

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