Sounds dramatic right? How can a pasta recipe really change someone’s life?
Well, this spaghetti sure represents a huge turning point in my culinary life.
On a Tuesday evening in 2011 I stepped into the kitchen at a very well respected local Italian restaurant to try out a shift there. Side note: At the time, I was at a point in my life when I wasn’t sure if I wanted to be cooking anymore. I was sort of trying to get out of the kitchen, so my heart wasn’t totally in it.
But I aproned up, tried to get my head in the game and got down to work.
They had me bake the bread, wash and trim green beans, scale the fish, organize the walk-in cooler - which by the way was filled to the brim with house made mustard, olives they had brined themselves, and an entire pig that was butchered there that morning.
When service was about to start, they put me on the pasta station. I had about 6 small sauté pans and a couple of giant pots of boiling water to manage, and about 3 different pastas to prepare to order. The guy who normally does salads & dessert had called in sick, so I was jumping in on that stuff too, so I was pretty overwhelmed.
Once most of the salads were out, I dove into the pasta station. Everything they produced in that kitchen was great, but there was one particular spaghetti dish that really hit home for me.
It was the simplest spaghetti ever. It barely had anything going on. Just tomatoes, garlic, fresh basil, olive oil, and salt. All pretty standard stuff, but it was SO freaking delicious.
So I cooked about 30 of these simple spaghetti dishes and because it's a good restaurant, they were adamant that I tasted every single one.
So I’m getting into the zone and starting to feel good, when about 7 or 8 orders in, I tasted a strand of spaghetti from one of the pans... and it was totally flat.
It literally tasted like nothing.
This pan of spaghetti looked just like the others. Lots of garlic, juicy tomatoes, cooked perfectly, nice sauce, but NO flavour WHATSOEVER.
The key missing ingredient was SALT. I realized then that It was the first order i had made using that particular cooking water, and I forgot to season the water.
So it was in that moment, because of how insanely bland that spaghetti tasted, that I truly learned the importance of salt. I mean, I always knew it was important, but this lightbulb moment was more profound than any of my previous salt-induced lightbulb moments, if you know what I mean.
I didn’t end up taking the job, but since that day I've been making this completely amazingly perfect summer spaghetti MULTIPLE times every summer, and every time, I try to make it slightly better than the last.
Let’s break down this simple summer spaghetti a little bit:
This simplest of spaghetti dishes uses dried spaghetti. Dried pasta is amazing and unlike with fresh pasta, you can achieve al-dente status pretty easily. The key here is that the water has LOTS of salt. I like to say that the pasta water should taste like your tears. That’s right, I taste my pasta water. Every time. Use a large pot so the spaghetti has lots of room to move around as it cooks.
I remember watching Mario Batali as a teenager and he’d always refer to pasta sauce as a condiment. That is really true here, because this sauce isn’t really a sauce. It’s a well seasoned mixture of fresh tomatoes, garlic, olive oil, and the starch from the pasta (and pasta water, if needed) coming together to coat the strands of spaghetti so perfectly. You can use big beefy tomatoes or cherry tomatoes, just make sure they are at their peak. You cannot make this in the winter, sorry.
The Final Product
What you get at the end of this is the most beautiful and simple summer pasta. The key here is to toss and cook the sauce and pasta together for just long enough that the pectin in the tomatoes combines with the starch in the pasta to just coat the strands. The end result will be light, not watery, flavourful, and so very satisfying.
Here’s the video! Full Recipe Right Below ↓
Life Changing Simple Summer Spaghetti
Paula Hingley | August 8th 2018
- prep time: 5 minutes
- cook time: 10 minutes
- total time: 15 minutes
- 200g dried Spaghetti noodles
- 3 Tbsp good olive oil
- 200 grams ripe tomatoes, chopped
- 4 cloves garlic, minced
- Large handful fresh basil, torn
- Fresh Parmesan, grated
- Cook spaghetti in boiling salted water until it's on the firm side of cooked. (also known as Al Dente). Put a mug or a measuring jug in the sink under the strainer to catch some of the pasta water as you drain it
- Meanwhile, heat the olive oil in a nice wide pan on medium heat, and add the garlic and tomatoes
- As the garlic and tomatoes start to sizzle a bit, dump in the cooked spaghetti and a splash of the pasta water
- 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
- Throw in the basil leaves and toss for another few seconds
- Taste and adjust for seasoning and serve with lots of fresh Parmesan cheese grated over top, and a drizzle of olive oil.
You will most likely not end up with leftovers here. If for some reason you do, you can absolutely chill this overnight, toss it in a large bowl, add a little more olive oil and a squeeze of lemon, and call it a spaghetti pasta salad.
I love this recipe so damn much, I hope you love it too. If you make it, be sure to tag me @howtomakedinner in your Instagram photos! I will be happy to share them.
Until next time, Keep making better dinners!