“This recipe is perfect for the hot summer months. Use a variety of ripe tomatoes to add diversity in flavour, texture and colour. It is very important that you source out the best possible ingredients for such a simple dish like this. I like using Partanna Olive Oil made from Nocellara Del Belice olives in Sicily (available at Italian Centre Shop) for this pasta. If you would like to try a variation to this recipe, substitute mint for the basil and add fresh chillies.”
– Daniel Costa, corso 32.
| 1 lb | spaghetti (I prefer Martelli or Rustichella d’Abruzzo brand) |
| 1 kg | room temperature ripe tomatoes, core removed |
| 1/3 c | extra virgin olive oil |
| handful | fresh basil leaves ripped into medium-sized pieces |
| 1 sm clove | garlic, finely grated |
| ¼ c | grated Pecorino Romano |
| kosher salt |
Bring a large pot of salted water to a boil.
Meanwhile, roughly chop the tomatoes into medium-sized pieces. Place the cut tomatoes into a large bowl (large enough to comfortably hold all of the cooked spaghetti). Using your hands crush the tomato a few times ensuring not to completely break them down. Add the olive oil, garlic and a generous pinch of salt to the bowl.
Drop the spaghetti in the boiling water and allow to cook until al dente. Just before the pasta is finished cooking add the basil to the chopped tomatoes. Reserve 1 cup of pasta cooking water, drain the spaghetti in a colander and immediately add the pasta to the bowl of tomatoes. Begin mixing vigorously, add the pecorino and continue mixing. Depending on the moisture of your tomatoes you may need to add a splash of the reserved pasta cooking water to loosen the sauce. Season to taste with salt. Serve immediately with a little more grated pecorino and fresh chillies if desired.