SPAGHETTI WITH SWEET 100 TOMATOES, GARLIC CHIVES, AND LEMON BASIL





Yields four servings

INGREDIENTS

Kosher salt
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pint Sweet 100 tomatoes or other tiny tomatoes
1/2 bunch of garlic chives, cut into 1-inch lengths
12 fresh lemon basil leaves, finely shredded
Freshly ground black pepper, to taste
1 pound spaghetti

PREPARATION

1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.

3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

And, when you get the best tomatoes, who says that you have to cook them at all? 


Salsa Fresca

1/4 red onion, diced
4 ripe tomatoes, I like Romas
1-2 diced jalapeno peppers (Depends on how hot you like it
3 Tablespoons chopped fresh cilantro
1 Tablespoon freshly squeezed lime juice
2 Tablespoons good mexican beer
1 teaspoon salt

Put the onion in a colander and rinse with cold water. Drain well and put in a bowl.
Dice the tomatoes and add to the bowl. Add the rest of the ingredients except the beer and toss to combine.

Pour the beer over and stir to blend. Taste and add more salt and /or jalapenos to taste.
Cover and allow to stand for about 30 minutes.

Serve at room temperature with tortilla chips, or grilled fish or shrimp.

Last edited by Goose (8/10/2016 6:20 am)