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Gallery Spaghetti with Tomato Saute Credit: Frédéric Lagrange Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 pints red, orange, and yellow pear or cherry tomatoes (about 2 pounds), halved if large; plus a few more, still on the vine (optional) Kosher salt 2 cloves garlic, minced Large pinch of red-pepper flakes, plus more for serving 12 ounces spaghetti or bucatini 2 ounces Parmigiano-Reggiano, finely grated (1/2 cup) 1/2 cup fresh ricotta cheese Small fresh basil leaves, for serving

Gallery Spaghetti with Tomato Saute Credit: Frédéric Lagrange

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Spaghetti with Tomato Saute      Credit: Frédéric Lagrange

Spaghetti with Tomato Saute

Credit: Frédéric Lagrange

Spaghetti with Tomato Saute

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 pints red, orange, and yellow pear or cherry tomatoes (about 2 pounds), halved if large; plus a few more, still on the vine (optional) Kosher salt 2 cloves garlic, minced Large pinch of red-pepper flakes, plus more for serving 12 ounces spaghetti or bucatini 2 ounces Parmigiano-Reggiano, finely grated (1/2 cup) 1/2 cup fresh ricotta cheese Small fresh basil leaves, for serving

Directions

If you aren’t using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.

Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.

Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.

Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.

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All Reviews for Spaghetti with Tomato Saute

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spaghetti with Tomato Saute

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest