Thursday, October 7, 2010

Spaghetti with Fresh Tomatoes and Herbs

1/2 cup STAR Extra Virgin Olive Oil
6 cloves garlic, minced
1/2 tsp. dried red pepper flakes, or more to taste
1 Tbs. plus 1 tsp. each chopped fresh basil, oregano, chives, parsley and marjoram
1 1/2 lb. ripe tomatoes, roughly chopped
12 oz. spaghetti
Shaved or grated Parmesan cheese


Heat 2 Tbs. of olive oil in large skillet over medium-high heat. Add garlic and pepper flakes. Sauté while stirring, for 30 seconds. Stir in herbs and cook and stir 30 seconds longer. Add tomatoes and bring the mixture to a boil over high heat. Reduce heat to a simmer and cook 10 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Drizzle in 2 Tbs. of remaining olive oil and season to taste with salt. Toss to combine.
Drizzle remaining olive oil over sauce and stir in. Taste
sauce and season with salt to taste.

Divide pasta among 6 serving plates or bowls. Pour some sauce over each serving of spaghetti and sprinkle with cheese.
Serve hot, passing additional cheese at the table to add as desired.



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