Quick and easy using staples and delights of the season.
INGREDIENTS:
2-3 cups cherry tomatoes 2 cloves garlic, minced ½ brown onion, minced 10 basil leaves, shredded Olive oil as needed Salt and pepper to taste ¾ pound spaghetti, cooked, 2 cups cooking water reservedMETHOD:
Heat a 12 inch skillet over medium-high heat. When hot, film generously with oil and heat the oil. When it is hot, add the onions and cook, stirring to prevent browning, and cook until clear.
Scatter the onion over the onions and cook until fragrant.
Season with salt and pepper, then add the tomatoes, tossing to mix.
Cook just to heat through, then add the cooked pasta and toss to combine. Add 1 cup of the reserved pasta cooking water and continue to toss as the water evaporates. When it is almost gone, add the rest of the water and a couple tablespoons of oil and toss to mix.
The water will thicken with the oil to form a loose sauce. At this point, add the basil, toss to mix well and serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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