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


  1. Slice tomatoes in half, gently squeeze them and put in a medium bowl. Add the garlic, olive oil, salt, and pepper.

  2. Allow to sit at room temperature for about 30 minutes. Add a couple tablespoons of thinly sliced basil.

  3. 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.

  4. Serve with parmesan cheese.
May 2013

This recipe is a personal recipe added by imcold72 and has not been tested or endorsed by MyRecipes.

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