Chef recommends just picked tomatoes and some simple accompaniments for probably the best dish you will make all summer.
| 250 g | spaghetti, I prefer a thicker variety such as spaghettoni or spaghetti alla chitarra |
| 300 g | ripe room temperature cherry tomatoes, halved and quartered |
| 4 T | extra virgin olive oil |
| 4 rasps | grated garlic |
| handful | basil or mint roughly chopped or ripped by hand |
| 2 T | grated Pecorino Romano plus more for topping |
| ½ sm | green chili, finely chopped |
| ½ T | kosher salt |
Bring a large pot of salted water to a boil.
While the water is coming to a boil cut half of the tomatoes in half and the other half in quarters. Place the tomatoes in a large bowl along with the olive oil, garlic, chili and salt. Allow to marinate while the pasta cooks.
Just before your pasta is al dente add the 2 tablespoons of Pecorino and basil or mint, stir to combine. Using tongs pull the cooked spaghetti directly from the cooking water into the bowl of tomatoes. Stir vigorously with a wooden spoon or toss to create a slightly creamy consistency. Serve topped with more grated Pecorino and if you prefer, as I do, more chopped green chili.
Serves 2
