The sort of wildly flavorful, briny, bright, and down right delicious recipe that makes you (me) look way more impressive and kitchen-devout than the all-of-10-minutes-of-required-active-cooking-time would let on, my Summer Spaghetti Pomodoro is just the dish to elevate your mealtime table or workweek lunchbox. Simple in methodology and ingredients, this plant based pasta dish celebrates very early summer bounty, those plump and fragrant vine ripened tomatoes mingled with fresh basil, a hefty plop of olive oil, and a subtle caper brine. Andrew and I served ours on our rooftop alongside a crusty baguette, olive tapenade (which was as equally delicious smeared on the baguette as stirred into the pasta), and the meatiest of gigante bean salads.
Summer Spaghetti Pomodoro [makes 6 servings]
1 pound dry whole wheat spaghetti
¼ cup + 1 tablespoon olive oil, divided
2 cloves garlic, finely sliced
1 bunch fresh basil, stems finely chopped
1 pound (about 4) vine-ripened tomatoes, roughly chopped
1 tablespoon capers
1 can (14 ounces) cherry tomatoes, drained and halved
sea salt & pepper to taste
In a large pot, bring water and sea salt to a boil over medium-high heat. Add spaghetti and cook per package directions, subtracting one minute from recommended cook time. Drain the pasta, being sure to reserve about ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet, heat olive oil over medium heat until just hot. Add garlic and sauté, stirring frequently, until the edges just begin to brown (about 2 minutes). Stir in the basil stems, then add the vine-ripened tomatoes, capers, and a good pinch of salt. Continue to cook for 10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
In a large serving bowl, toss cooked pasta with sauce, adding tablespoon increments of pasta water until the sauce and pasta come together. Add the halved cherry tomatoes and top with torn basil leaves and the remaining tablespoon olive oil. Season to taste, serve and enjoy!
Nutritional Information [per serving]
395 Calories, 13g Fat, 63g Carbohydrates, 7.3g Fiber, 2g Sugar, 12g Protein