Spaghetti Pomodoro

1 lb spaghetti, cook and drained according to package directions

2 pints of cherry tomatoes

1/2 tsp hot chili flakes

4 TBS good olive oil

4 garlic cloves, pressed or finely minced

a handful of basil, torn

locatelli cheese, or a good romano or pecorino cheese


In a large skillet add olive oil and heat over medium heat. Add garlic and cook for 1 minute. Add chili flakes and tomatoes and cook stirring continually until tomatoes burst and deflate, giving up their juices!


At this point I put my tomato mixture in a food processor and pulse to break up the tomatoes. You don't want to pulse it so much that you make a sauce.  This is NOT a necessary step. I just like a less chunky consistency.


Return tomatoes to the pan and add drained spaghetti.  Turn up the heat to high and toss for about 45 seconds.


Turn off heat and add locatelli cheese and torn basil. Toss and serve.


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