Spaghetti with Fresh Tomatoes and Herbs
Easy meal for two. Fresh tomatoes break down and create their own sauce. Super fresh and delicious.
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
As mentioned before you can handle your spaghetti noodles one of two ways….
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.
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.
Nutrition Facts
Spaghetti with Fresh Tomatoes and Herbs
Amount per Serving
Calories
661.75
% Daily Value*
Fat
18.94
g
29
%
Saturated Fat
3.55
g
22
%
Trans Fat
0.07
g
Polyunsaturated Fat
2.62
g
Monounsaturated Fat
11.26
g
Cholesterol
6.39
mg
2
%
Sodium
631.42
mg
27
%
Potassium
1307.12
mg
37
%
Carbohydrates
103.88
g
35
%
Fiber
9.08
g
38
%
Sugar
14.29
g
16
%
Protein
21.01
g
42
%
Vitamin C
60.07
mg
73
%
Calcium
147.38
mg
15
%
Iron
3.02
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!