Spaghetti With Fresh Tomato Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs plum tomatoes, peeled and halved lengthwise
• 3 tablespoons extra virgin olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons fine sea salt, divided
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 6 quarts water
• 12 ounces uncooked spaghetti
• 1/4 cup minced fresh basil
• 6 tablespoons grated fresh parmigiano-reggiano cheese

Recipe

• 1 squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. finely chop tomatoes.
• 2 heat 2 t. oil in a large nonstick skillet over medium heat. add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. add tomatoes, reserved juices, 1/2 t. salt, and pepper. increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
• 3 bring 6 quarts water and remaining 2 t. salt to a boil in an 8-quart pot. add pasta to pot; stir. cover; return water to a boil. uncover and cook 8 minutes or until pasta is almost al dente. drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
• 4 add hot pasta and reserved cooking water to tomato mixture. cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. remove from heat. sprinkle with basil; toss. place 1 cup pasta mixture on each of 6 plates. drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 t. cheese.