Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spaghetti Aglio e Olio with Fresh Tomatoes
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
-
01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about ¾ cup of the cooking water, then drain in a colander.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
