I like pasta as much as the next person. In fact my boyfriend loves the stuff and eats it all the time. So when he looked through another Canal House cookbook, he spotted in volume 1, Stephan's Summer Spaghetti. I thought, cool, this will be a quick easy meal. I never thought that a simple pasta meal could be so infused with flavor that I am tempted to make it every week! It definitely has inspired me to pull out my tomato and basil seeds to ensure that I have plenty of ingredients to make this pasta again and again when everything is blooming and growing. Ever since I tasted this pasta I have been dreaming of eating it again.
This is a quick recipe, so I suggest that you complete all your chopping before you start the pasta boiling.
Stephan's Summer Spaghetti
1 pound spaghetti
1/2 cup olive oil
4 cloves garlic
Great big bunch of basil, leaves chopped
6 tomatoes, halved, cored, squeezed of seed and juice, chopped
1 cup freshly grated parmigiano-reggiano
Cook the spaghetti in a large pot of boiling salted water over high heat. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it softens and turn a little golden. Remove the garlic and discard. Add all the basil, then the tomatoes, and stir around until just heated through. Season to taste with salt and pepper.