Spaghetti with Tomato Sauce
- 8 local tomatoes
- 6 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 pound spaghetti
- 2 tablespoons freshly grated Parmesan
- Crushed red pepper flakes, for sprinkling
- Olive oil, for drizzling
Adapted from foodnetwork.com
For the sauce: Using a small knife, peel the skins off the tomatoes. Chop the tomatoes by hand and drain in a colander.
Combine the olive oil, garlic and some salt in a bowl. Mix together and let the mixture sit for 1 hour.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and plate the pasta. Heat the tomato mixture in a pan for just a couple of minutes until it becomes warm, not cooked.
To plate: Pour the tomato mixture over the pasta and garnish with the Parmesan, some crushed red pepper flakes and a drizzle of olive oil.
Recipe courtesy of Fratelli Briganti, Florence, Italy