8 Minute Spaghetti with Fresh Tomatoes

Here’s a fast and easy way to highlight summer’s ripe, juicy tomatoes.

Spaghetti with Fresh Tomato Sauce

1 lb spaghetti

2.5 lbs fresh tomatoes, cut into large pieces or wedges

1 cup basil leaves

3 cloves garlic

1/4 cup extra virgin olive oil

salt & pepper

Parmesan cheese (choose a good one)

Cook noodles according to package directions, making sure to salt the water.  Meanwhile, put garlic cloves and half the tomatoes in a blender and pulse.  Pour into a large bowl, then put the rest of the tomatoes, the basil, the olive oil, a generous pinch of salt, and a small pinch of pepper in the blender and pulse a few times.  Add to the bowl.  When noodles are done, drain them and add to the bowl of fresh sauce.  Toss gently, then place on a big platter or serving bowl and garnish with lots of shaved or grated Parmesan cheese and some more basil.  Dinner is served!