Thin Spaghetti with Tomato, Olive Oil, Garlic and Basil from The Classic Pasta Cookbook by Giuliano
When fresh ripe tomatoes are in season this is a quick and easy summer dish I never tire of. The crushed red pepper is not intended to make the sauce spicy but simply to give it a little liveliness.
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Ingredients
- 1 pound spaghettini
- 12 to 14 fresh basil leaves, coarsely chopped into ½-inch pieces
- Salt
- 2 pounds fresh ripe tomatoes, peeled seeded, and coarsely chopped
- ⅛ teaspoon crushed red pepper flakes
- 3 tablespoons thinly sliced garlic
- 4 tablespoons extra virgin olive oil
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