| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 5 |
qt |
Water, (up to 6) |
| 2 |
tb |
Salt plus fine sea salt, (up to 3) |
| 14 |
oz |
Spaghetti, (up to 16) |
| 2 |
|
Garlic cloves |
| 1 |
sm |
Hot red pepper or chili pepper flakes to taste |
| 3 |
tb |
Extra virgin oil |
| 1 |
lb |
Cherry tomatoes |
| 3 |
tb |
Coarsely chopped fresh basil, (up to 4) |
INSTRUCTIONS
Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt
and the spaghetti and cook until it still offers considerable resistance to
the tooth, about three quarters of the cooking time.
While the pasta is cooking, saute the garlic cloves and hot pepper in the
oil over moderate heat in a large nonstick skillet. When the garlic barely
begins to color add the cherry tomatoes and season lightly with the sea
salt. Cook over high heat until the tomatoes lose their shape.
Drain the spaghetti and add it to the skillet along with 1 cup of pasta
cooking water. Cook over high heat, stirring frequently, to amalgamate the
tomatoes and pasta and to complete cooking. Add more pasta water if the
sauce gets too dry.
Sprinkle with chopped basil before serving.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8914 Posted to MC-Recipe Digest V1 #653 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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