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1 box Dry Spaghetti 

8 Fresh Roma tomatoes quartered (or what's available)

1 pint cherry tomatoes

Olive oil

4 whole garlic cloves


Fresh Basil or Oregano

Butter unsalted

Red chili flakes (optional)

In a medium saute pan lightly brown and soften garlic cloves in olive oil. (optional: add red chili flakes with garlic cloves) Add Roma and cherry tomatoes (or any fresh tomatoes you have) in olive oil until softened and some juice is released. Season with salt and reduce heat.

Boil heavily salted water and cook spaghetti to al dente. Drain and reserve about 1/4 cup of hot pasta water and add both to tomatoes and garlic.

Toss well with tomatoes in saute pan. Season to taste with salt. Finish with a knock of butter and drizzle with olive oil. Garnish with fresh basil leaves.

kari young