Spaghetti with fresh tomatoes
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- 2 pint(s) cherry or grape tomatoes
- 2-3 clove(s) garlic peeled and sliced thin
- 1/4 cup(s) extra virgin olive oil
- fresh basil
- salt and pepper
- 1 pound(s) spaghetti
- Slice tomatoes in half, gently squeeze them and put in a medium bowl. Add the garlic, olive oil, salt, and pepper.
- Allow to sit at room temperature for about 30 minutes. Add a couple tablespoons of thinly sliced basil.
- Cook spaghetti till al dente, reserving a cup of cooking water before draining. Place cooked spaghetti back in the pot and add the tomatoes and a small amount of pasta water. Stir to combine, adding more water if needed to moisture the pasta.
- Serve with parmesan cheese.
This recipe is a personal recipe added by imcold72 and has not been tested or endorsed by MyRecipes.
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Spaghetti with fresh tomatoes Recipe at a Glance
- COURSE: Main Dishes