Spaghetti with Fresh Summer Tomato Sauce and Basil
1 box of dry spaghetti
2 cloves of garlic - thinly sliced
1/4 c. of olive oil
30 cherry tomatoes
Bunch of basil - picked cleaned
and rough tear with hands
Parmesan cheese - chunk to grate
with cheese grater
Fill a Calphalon Premier™ Space Saving Nonstick 6qt Stockpot with water 2/3 of the way up and season with salt. Bring the water to boil over high heat, then add dry spaghetti.
Cook spaghetti until it is al dente, about 9-11 minutes. Once completed, strain the spaghetti into a colander reserving some of the spaghetti water in the pot. Do not cook the spaghetti all the way through. Place the al dente spaghetti in a medium sized bowl and set aside.
In a Calphalon Premier™ Space Saving Nonstick 3qt Sauté Pan, add olive oil and thinly sliced garlic over medium heat. To soften and permeate the oil cook for 3-4 minutes until the garlic is translucent
In the same pan, add the whole cherry tomatoes and bring the heat up to high. Cook until cherry tomatoes begin to blister, roughly 6-7 minutes. Once they begin to blister, push down on them with a metal spatula to help open them up creating a sauce in the pan.
Take the cooked spaghetti and add it to the tomatoes in the sauté pan. Toss the spaghetti with the oil and tomato sauce and add a nice ladle of spaghetti water to add moisture and longevity to the sauce. Make sure to coat all of the spaghetti with the sauce. Add more water as needed.
Add half of the torn basil and toss in the pan. Season with salt and black pepper.
Transfer the whole dish to a family style bowl, sprinkle remaining basil and grate parmesan over the top. Serve immediately.