Garlic, cooked until lightly brown but not burnt, adds a gorgeous dimension to the flavor. Very thinly sliced tomatoes are key. Use a sharp, thin serrated knife; it only takes 5 minutes. If tomatoes taste too acidic, add 1/8 teaspoon sugar.
4 ounces uncooked spaghetti
2 cups grape tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper
2 tablespoons thinly sliced fresh basil
3/8 teaspoon kosher salt
2 tablespoons grated fresh pecorino Romano cheese
How to Make It
Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.
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