Spaghetti with fresh tomato is the epitome of simplicity and goodness of Italian cuisine. Few high-quality ingredients for an extraordinary result.
If you are looking for a simple, tasty, and quick first course, suitable for the whole family, tomato is the ingredient for you.
Preparing a sauce with fresh and ripe cherry tomatoes will hit the mark every time.
The right recipe for a good pasta dish is at hand, and even if it may seem trivial, if prepared perfectly, it is not. The secret lies in the simplicity and quality of the ingredients.
The first thing: use good pasta and excellent tomatoes.
In winter I use the canned tomatoes I prepare in summer, while in summer I use fresh, ripe tomatoes, as I have the luck to buy them locally.
Spaghetti with fresh tomato is a simple, quick, and traditional first course, particularly suitable for the summer period, and to be honest, in our house, it’s always welcome even in winter.
My grandchildren prefer bow tie pasta with tomato and eat large plates of it.
I love the sweetness of tomato but also the hint of garlic, which should be browned very well, and basil added at the end for its aroma that makes it a perfect sauce.
In our recipe, we used Picadilly cherry tomatoes, which we love very much at home.
But fresh cherry tomatoes like piennolo or datterini, or, alternatively, canned tomatoes will also work well.
So you can definitely tell me if a plate of spaghetti like this: fresh, inviting, fragrant, and tasty, isn’t also irresistible! Let’s see together how to make spaghetti with fresh tomato!
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 35 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 314.07 (Kcal)
- Carbohydrates 46.48 (g) of which sugars 3.38 (g)
- Proteins 9.01 (g)
- Fat 10.63 (g) of which saturated 1.57 (g)of which unsaturated 0.76 (g)
- Fibers 3.76 (g)
- Sodium 1,457.22 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Spaghetti with Fresh Tomato
- 1.5 lbs Piccadilly tomatoes
- 12 oz spaghetti
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 6 leaves basil
- salt
Tools
- Pan large non-stick with lid
- Pot
- Colander
Spaghetti with Fresh Tomato
Gently score the base of each cherry tomato with a sharp knife, making a small cross. This cut will help the skin peel off more easily once cooked.
Immerse the cherry tomatoes in a pot of boiling water. Let them cook for about 30-60 seconds, or until you see the skin starting to curl right at the cross cut.
Do not overdo the timing, or the tomatoes may cook too much and lose their firmness.
Using a slotted spoon, scoop out the cherry tomatoes and immediately transfer them into a bowl filled with cold water and ice.
This “thermal shock” stops the cooking and makes the skin extremely easy to remove.
Once cooled, the skin will peel off almost by itself. Just gently pull it off with your fingers starting from the incision point.
Once peeled, cut them into pieces.
In a large pan, heat a generous swirl of extra virgin olive oil.
Sauté a whole garlic clove or finely chopped, until slightly golden and aromatic.If you prefer a milder flavor, use the whole garlic and remove it once it’s golden.
Add the previously peeled cherry tomatoes. Stir and let cook over medium heat for about 10 minutes. During this time, the cherry tomatoes will soften and form a juicy sauce.
Finally, add salt and a pinch of pepper to taste.
The result will be a fresh, light, and tasty sauce, ready to embrace the pasta.
Meanwhile, as the sauce simmers, bring a large pot of salted water to a boil. The water should be salted “like the sea” to season the pasta from within.
Once the water is boiling, drop the spaghetti and cook them according to the times indicated on the package, but make sure to drain them al dente. Al dente pasta will continue to cook in the pan with the sauce, reaching perfect consistency.
(Don’t forget to save a ladle of the precious cooking water before draining the pasta: it will be used for the final touch)!Drain the spaghetti al dente, but not excessively.
They should remain slightly moist.
Transfer them directly into the pan with the sauce.
Immediately add a ladle of pasta cooking water. This water is starchy and will help create a creamy texture.
Vigorously stir the pasta with the sauce over high heat. The cooking water, oil, and sauce will bind together.
If the mixture is too thick, add a little more cooking water, until the desired consistency is reached.
Add the basil only at the end, tearing the leaves with your hands.
The heat of the sauce will slightly wilt them, releasing their fresh aroma.
This way, the result will be a creamy and tasty dish, where the pasta and sauce are not two separate elements, but a single, delicious harmony.
Finally, plate up.
Enjoy your meal.
Tips
Instead of garlic, you can use chopped onion to sauté in oil, or both garlic and onion together. The tomato sauce can also be prepared in advance and stored in the fridge for 2/3 days in an airtight container.
Do not overcook the tomato, as the sauce should remain loose and maintain a fresh flavor. If you prefer al dente spaghetti, drain them a couple of minutes before the cooking time indicated on the package.
If you liked this recipe, click on many stars, thank you very much.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
