BLISTERED TOMATO SPAGHETTI WITH OLIVE OIL AND PASTA WATER

RECIPES

BLISTERED TOMATO SPAGHETTI

This has to be the best pasta dish I’ve ever cooked and possibly ever eaten. It was so fresh and creamy. The sweetness of the tomatoes really made this dish for me. I do think it’s worth investing in a good quality olive oil as well.

INGREDIENTS

BLISTERED TOMATO SPAGHETTI

Serves two

pasta

1/2 package spaghetti (we used garfalo brand), cooked to package instructions

sauce

2 packages of Cherry On-The-Vine tomatoes, vines removed

1/4 cup olive oil (we used Partanna Sicilian extra virgin olive oil)

1 tbsp minced garlic

salt + pepper to taste

sprinkle of red chili flakes

2 sprigs fresh thyme

3 scoops pasta water

garnish

freshly grated parmesan

fresh thyme

fresh basil

freshly ground pepper

sprinkle of red chili flakes

DIRECTIONS

sauce

Heat olive oil in a large covered pot on medium to low heat. Add cherry tomatoes, garlic, salt, pepper, red chili flakes and sprigs of fresh thyme. Stir occasionally and keep covered.

Once tomatoes begin to blister and the skin begins to peel off the tomatoes use a potato masher to mash up the tomatoes. I like to keep some partially intact. Once you’ve mashed the tomatoes reduce heat to a simmer, turning up occasionally if necessary.

Once your pasta is almost cooked through spoon three full ladels of pasta water into the sauce and stir until combined.

pasta

bring water to a boil in a large covered pot. Begin to cook pasta to package instructions or until al dente.

Once pasta is cooked, drain it and add it to the pot of sauce. Add pasta in one spoonful at a time and mix with sauce until you get the sauce to pasta ratio you like. Allow the pasta to sit in the sauce for a few minutes to allow the pasta to absorb a little of the sauce. Approximately 3-5 minutes.

While doing this, grate your fresh parmesan.

Once you’ve dished up your spaghetti top with freshly ground pepper, thyme, basil, red chili flakes and parmesan.

Bon appetite.

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