Fresh Tomato and Garlic Spaghetti
In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain and oil lightly. Set aside. Meanwhile, in a large skillet, gently heat
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Ingredients
- 3 /4 lb (375 g) spaghetti
- 1/4 cup (60 ml) olive oil
- 4 plum tomatoes, preferably, seeded and diced
- 4 cloves garlic, minced
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- 1/4 cup (60 ml) chopped fresh chives
- Salt
- pepper
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