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1 lb (500 gr) fresh, very ripe “on the vine” cherry tomatoes
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and chopped
4 - 5 basil leaves
1/2 lb (500 gr) spaghetti
Dice the tomatoes with their skin on. Discard seed and watery part.
How to make Fresh Tomatoes and Basil Pasta Sauce. This is a very simple and tasty
recipe. The true secret of this dish is in using the best tasting, fresh, ripe, on
the vine small tomatoes. They shouldn’t be too watery. Chop them leaving the skin
on and eliminating the seed and watery part inside. Use also tender small leaves
of Italian basil. Bigger leaves are sometimes bitter.
Place in a skillet or sauté pan, olive oil, garlic, and red pepper. Break in the
pan the the basil leaves. Turn heat to medium.
When the oil is hot add the tomatoes. Do not let the garlic color.
Cook the tomatoes for about 7-8 minutes. Let the juices thicken a little.
Cook the pasta in abundant salted water following the manufacturer’s instructions.
Taste for readiness from time to time until al dente (firm but not too soft or overcooked).
Drain and transfer to a bowl. Top with the sauce. Toss thoroughly. Serve at once.
Garnish with more basil leaves if you like.