Fresh Summer pasta is fast to form (20 mins!) and explosive with bright flavors. Cherry tomatoes area unit quickly cooked with garlic and vegetable oil then tossed with a generous few basil. The alimentary paste and sauce area unit tossed along then drizzled with some sweet oleoresin vinegar. I favor it with burrata or contemporary cheese on the facet. Summer alimentary paste does not get well than this!
I know that summer and pasta are not 2 things that typically go along, however this alimentary paste direction is 100% summer pasta approved.
The sauce is lightweight and contemporary however still explosive with flavor.
Big time bonus: the sauce are going to be able to go before your water boils and alimentary paste cooks. It's crazy fast and simple to form. Read: longer to pay absorbing the nice and cozy evenings!
WHAT THE HECK IS SUMMER SPAGHETTI?
Forget a pot of sauce cookery on the stovetop for hours. Summer pasta is all concerning tasting the freshness of sun-ripened tomatoes. it is easy and straightforward and also the individual flavors shine.
It is a 5-ingredient (and that has the salt!), eater sauce that's explosive with flavor.
It is your favorite vegetable oil, sliced garlic, sweet cherry tomatoes, and various basil all well oceansoned with sea salt.
It is a touch piece of summer alimentary paste heaven.
INGREDIENTS
- 400 grams dried spaghetti (gluten-free, if needed)
- 8 cups (about 2 1/2 lb.) cherry tomatoes, half of them cut in half
- 1/2 ounce basil, thinly sliced
- 1/4 cup olive oil
- 4 garlic cloves, thinly sliced
- 2 teaspoons sea salt
- 1/2 lb. burrata or buffalo mozzarella (omit for vegan)
- Reduced balsamic vinegar, to drizzle (don't skip this!)
INSTRUCTIONS
- Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.
- While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.
- Remove the pan from the heat and stir in the basil and sea salt.
- When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and a splash of the reserved pasta water. Toss and add more pasta water if it seems a little dry. (I usually end up adding about 3/4 cup of pasta water.)
- Serve the pasta with the burrata on top (if you're using it) and a generous drizzle of reduced balsamic vinegar.
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