2 Pasta Recipes: #1 Spaghetti with Fresh Tomatoes and Herbs
Is it just the two of you? Our kids are officially “out of the house” and we’ve taken on the title of Empty-nesters. Cooking for 5 is a hard habit to break. I still make big dinners and leftovers are almost always in the fridge. I’m not complaining, though! Reheating dinner in the microwave = less dishes! And that’s a good night.
I accidentally bought 3 containers of grape tomatoes and they’ve stayed on the counter for a couple of weeks where I was surprised to see they were not molding together in loneliness.
I started putting together a “fresh tomato pasta” recipe in my mind, but didn’t have enough for a whole pound of pasta. So, here’s what I’ve come up with… 2 meals, half a pound spaghetti noodles per meal for just us two.
I had made a recipe like this, with fresh tomatoes, around 20 years ago and it just disappeared over the decades as new interests began.
Below is a recipe that is easy enough and quick enough you’ll start creating your own ideas of how to divide and conquer.
Some serving suggestions….For the Fresh Tomato Pasta, a simple-dressed green salad and crusty bread would make a great, complete meal.
I’m sure this goes without saying, but if you’re needing to feed more than just two people, use the whole pound of pasta per one meal and double or triple the other ingredients. No problemo.
If you’ve perused my recipes, you’ve probably seen ingredients described as “excellent-quality extra-virgin olive oil”. I know it’s a mouthful, but it is really true that you get what you pay for, and using a flavorful extra-virgin olive oil will make your final dish super-delicious.
You can either, 1) the easy way – cook the entire pound for the first recipe, use half, coat the other half in some olive oil and store in your refrigerator, or 2) cook half the package for one meal and the remaining half when you make the second meal. Easy-peasy. The recipes below are for directions #1.
See other recipe for one pound of pasta: Garlic-Soy Stir Fry Noodles
Enjoy!
Spaghetti with Fresh Tomatoes and Herbs
Ingredients
- 1 pound spaghetti noodles, cooked in salted water until al dente, 1/4 cup pasta water reserved
- 2 tablespoons excellent-quality extra virgin olive oil, plus any for drizzling on final dish, my favorite brand
- 1 quart grape (or cherry) tomatoes
- 2 cloves garlic, finely minced, pushed through a garlic press, or grated on a zester
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 6 -8 fresh basil leaves, torn or chiffonade (cut into strips)
- 1/2 teaspoon fresh oregano leaves
- 3 tablespoons Parmigiano-Reggiano cheese, shredded or grated
- crusty/artisan bread loaf, for serving
Instructions
- While the pasta is cooking, heat the oil and butter in a shallow skillet or pan over medium heat.
- Once the oil is hot, add the tomatoes. Cook, stirring occasionally, until the tomatoes are softened. Add a pinch of salt and pepper.
- Add the garlic and stir. Taste for seasoning and adjust as desired.
- Lower the heat for the tomatoes if the spaghetti noodles are still cooking.
- Drain the noodles, reserving about a quarter cup of the pasta water/liquid.
- Add HALF of the pasta noodles to the tomatoes and gently toss everything together.
- *Coat the remaining drained pasta with 1 tablespoon of the oil. Toss. Allow to cool and place in an airtight container for the next upcoming recipe. Use within 5 days.
- If you would like your “sauce” a bit looser, add some of the pasta water by 1 tablespoon at a time until the desired consistency. It’s okay if you don’t want to add any water at all.
- Divide the spaghetti into two serving bowls. Divide the fresh tomato sauce between the two bowls. Top with the basil and cheese.
- Serve very warm with crusty artisan bread.
Notes
1) The easy way - cook the entire pound for the first recipe, use half, coat the other half in some extra-virgin olive oil and store in an airtight container in the refrigerator for up to 5 days. You can imagine the movie Elf with the spaghetti in zip-top baggies!
Or 2) Cook half the package for one meal, and the remaining half when you make the second meal. Nutrition chart is calculated with ½ teaspoon kosher salt and ½ teaspoon freshly-cracked black pepper. The chart does not account for any bread.
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