Friday, June 29, 2007

recipe: spaghetti with tomatoes, chives and basil

*Serves 4 (dinner portions) or 8 (first course portions)
*I copied this recipe from
Mario Batali's "The Babbo Cookbook."


  • kosher salt
  • 1/3 cup extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds small tomatoes (the best you can find in season)
  • 1 bunch chives, cut into 1-inch lengths
  • 1 bunch basil leaves, finely shredded with a knife
  • black pepper
  • kosher salt
  • 2 pounds spaghetti
  • optional: leftover zucchini or other summer vegetables

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2. In a large saute pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.

3. Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

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