Spaghetti with Cherry Tomatoes and Basil

Updated Aug 22, 2009

It’s hot. We’re not cooking any sauces today. So here, a simple pasta.

You boil water, add pasta. When it re-boils add a palm full of big kosher salt crystals.

While the spaghetti is cooking cut the little tomatoes in half and squeeze a bit to get the seeds out. Tear up some basil. Get your olive oil ready. Eyeball the amounts. No measuring. That’s too hard.

When the pasta is done, drain it and return it to the pot. Add the tomatoes and basil. If you like, put a big, fat clove of garlic in a press and add a good squeeze to the pot. drizzle with oil. The oil is all about flavor, so don’t skimp on quality or quantity.

Stir. Serve. Enjoy. No cheese. Unless you want to.

What did that take, all of 10 minutes to boil the water, another ten till the pasta is cooked? Maybe 5 minutes of your time to prepare the tomatoes and rip the basil?

Of course, you could spend another minute or two to do a chiffonade of the basil.

But that would be fussy, wouldn’t it?

Get cooking. It takes time. Just about the same time as using the clicker on the big ‘ol teevee you got to find the channel the football game is on.

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