Summer Spaghetti, a light main or side with a grilled vegetables, steak or chicken. Leftovers make a great salad, perfect for lunch. The simplicity of classic country cooking from Northern Italy. Mangia!
- spaghetti, for four
- 2 cups cherry tomatoes, sliced in half lengthways (or Roma tomatoes, diced)
- 3 cloves garlic, finely chopped
- 1/2 red onion, diced fine (or 2 shallots)
- 1/4 cup fresh basil, rough chopped
- 1 tablespoon red wine vinegar
- 3 tablespoons good quality olive oil
- salt & pepper – to taste
- grated pecorino cheese to finish
- Bring a large pot of salted water to boil over high heat. While water heats cut tomatoes, garlic, onions and basil and toss into a small bowl along with red wine vinegar, your best olive oil and season well, reserve at room temperature until needed.
- Once water is at a full boil add your pasta and cook to al dente – tender but still firm. Remove about 3 tablespoons of hot pasta water and reserve. Drain pasta and rinse with HOT water and hold briefly.
- Take the same hot pot used for your pasta and return to medium heat, add bruschetta and hot pasta water and sweat for about 90 seconds, stirring constantly. Add pasta, toss to coat. Remove from heat and serve immediately.
- Finish with a generous topping of grated pecorino or parmesan and – dig in.
- Category: Pasta
- Cuisine: Italian