Fresh Summer Spaghetti is quick to make and bursting with bright flavors. Cherry tomatoes are quickly sauteed with garlic and olive oil then tossed with a generous handful of basil. The pasta and sauce are tossed together then drizzled with some sweet balsamic vinegar. Summer pasta doesn’t get better than this!
| vegetarian + gluten-free + vegan adaptable |
- 400 grams dried spaghetti (gluten-free, if needed)
- 1/4 cup olive oil
- 4 garlic cloves, thinly sliced
- 8 cups (about 2 1/2 lb.) cherry tomatoes, half of them cut in half
- 1/2 ounce basil, thinly sliced
- 2 teaspoons sea salt
- 1/2 lb. burrata or buffalo mozzarella (omit for vegan)
- Reduced balsamic vinegar, to drizzle (don’t skip this!)
- Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.
- While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.
- Remove the pan from the heat and stir in the basil and sea salt.
- When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and a splash of the reserved pasta water. Toss and add more pasta water if it seems a little dry. (I usually end up adding about 3/4 cup of pasta water.)
- Serve the pasta with the burrata on top (if you’re using it) and a generous drizzle of reduced balsamic vinegar.