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Spaghetti Aglio e Olio with Fresh Tomatoes

6 Servings

25 minutes

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Classic Italian pasta aglio e olio, or pasta with garlic and oil, is made with those ingredients and little else. This version gets an infusion of bright color and flavor from fresh tomatoes and chopped basil (or parsley). We boil the pasta until just shy of al dente, then reserve about ¾ cup of the cooking water and drain. The noodles will reach al dente when returned to the pot and cooked with half of the wilted tomatoes and some of the cooking water. This technique allows the pasta to absorb the flavors of the sauce and become better integrated with it. The remainder of the tomatoes is piled on top of the pasta just before serving for a bright burst of fresh flavor and color.

6

Servings

Tip

Don’t use underripe tomatoes. Plump, sweet, full-flavored tomatoes are key. In non-summer months, look for cocktail tomatoes (sometimes sold as Campari tomatoes), as they’re dependably good year-round.

25 minutes

Ingredients

  • 1

    pound spaghetti

  • Kosher salt and ground black pepper

Directions

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