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!