July 23, 2012 at 6:59 am
by Michael Tyrrell
Saturdays in the summer means one thing to me, an early morning visit to a local farmers’ market. It’s not unusual for me to over-buy, which is exactly what happened this past Saturday. Extra heirloom tomatoes and fresh basil became the basis of a fave pasta that couldn’t be any easier.
Spaghetti With Heirloom Tomato Sauce
Lightly brown 4 chopped garlic cloves in 1/4 cup of olive oil. Stir in 2 cups of chopped heirloom tomatoes, 1/4 tsp salt and black pepper. Simmer for 5 minutes until tomatoes just start to break down. Tear in 12 basil leaves and toss with 1/2 pound of cooked spaghetti. Serve with grated Parmesan cheese. That’s it! Couldn’t be more simple. It’s a real summer treat. I had some sliced black olives in the fridge which I threw in but I usually make this pasta without them. We enjoyed it with grilled flatiron steaks, corn and salad but it could be eaten alone as a light dinner.
Michael Tyrrell is associate food editor at Family Circle magazine.