This spaghetti is a proper Tuscan summery delight and my Italian family favourite. It not only is fresh and simple but it has very few ingredients too. It reminds me of summer evenings sitting in our garden as children with a glass of fizzy apple juice pretending it was champagne. This spaghetti can be served with Parmesan, but it traditionally is served without. I love this with a plain salad with my vinaigrette.
500g of dried spaghetti
2 cloves of garlic smashed
2 cups approx of fresh tomatoes
A small bunch of fresh basil ripped up or chopped
A big glug of good quality olive oil
Salt and pepper to taste
Cook the pasta in lots of salted water, according to the instructions on the packet. Drain and set to one side. Plunge the tomatoes into boiling water for about a minute then peel the skin off and throw away. Cut them in half and squeeze the pips out. Chop into little pieces and set aside.
Heat the olive oil in a large pan over a medium heat and add the garlic and cook till browning then remove carefully from the oil. Switch off the heat. Add the tomatoes pieces and let them sit in the oil for one minute. Now add the basil and drained spaghetti. Toss and season to taste. Serve immediately.