This is the most delicious and easy pasta dish you can make, taking advantage of garden fresh tomatoes. Click Show More to see the recipe. Please check out Chef Leo's website for the detailed recipe.
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INGREDIENTS
1 lb of spaghetti or other dry pasta
6 large or 12 small vine-ripened tomatoes (number depends on the size of the tomato)
1 clove of fresh garlic
"handful" of fresh basil, about 8 large leaves
1/4 cup of extra virgin olive oil for cooking + more as needed for serving
Grated Italian cheese for serving
Salt for the pasta water
Salt and pepper to taste
EQUIPMENT
Large bowl for the tomatoes
Pot large enough for 1 lb of pasta
Large saute pan (needs to hold the sauce and the cooked pasta)
Wooden spoon
Ladle
Tongs
STEPS
1. Start the water boiling for the pasta. Add salt to the water.
2. Prepare your tomatoes by removing the seeds and crushing. See the video for how Chef Leo does this in a pot of water that catches the seeds.
3. Crush one close of garlic and set it aside.
4. Take the basil and remove the leaves from the stem but KEEP the stems.
5. When all of your ingredients are ready and the water is boiling, put your spaghetti in the pot and stir so it doesn't stick.
6. Turn on the burner under the saute pan and add 1/4 cup of extra virgin olive oil.
7. Add your basil stems and the garlic and saute, but be careful NOT to let the garlic turn brown or it will be bitter.
8. Remove the stems from the pan.
9. Use the cooking tongs to remove the pasta from the pot and add to the saute pan.
10. Use the ladle to add some of the pasta water to the saute pan. This will help to thicken the sauce.
11. Mix the tomato-basil-garlic-oil sauce with the pasta. Add more pasta water as needed if it looks like the pasta is too dry.
12. Transfer the pasta to a serving bowl and use Chef Leo's technique for making a nest or just add it to the bowl. Ideally you want some tomatoes and basil on the top. Grate some cheese over the top and serve! You will love this dish!
Music in this video is Bushwick Tarantella by Kevin MacLeod, licensed under a Creative Commons Attribution 4.0 license. [ Ссылка ]
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