Sunday, August 1, 2010

Presto Pasta


1 pound of spaghetti, (thin spaghetti)
1/3 cup extra virgin olive oil
2 teaspoons finely chopped garlic
finely chopped red chili pepper, to taste
1/4 to 1/2 pound very fresh plum tomatoes (or substitute other variety)
a small handful fresh sweet basil leaves


Cook the pasta in well salted boiling water. As it does so, core and skin the tomatoes, using a blade peeler--or hold them over a flame briefly until the skin blisters and it can be peeled off. It might be difficult to use the blade peeler if you aren't using plum tomatoes. (Regular tomatoes have thinner skins, using the burner or blanching them for about 20 seconds in boiling water might be better.) After removing the skins, cut in half and seed and juice them, then cut in small dice. Put the olive oil, about 1/2 teaspoon salt, the tomatoes, hot pepper (if using it) and garlic into a large bowl. When the pasta is cooked, drain well and add to the bowl. Add the basil, torn in smaller pieces if the leaves are big. Toss the pasta well, adding more salt and freshly ground pepper to taste. Serve immediately.


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