Pasta with Fresh Tomato & Basil

No long simmer, no sugar, no dried herbs. Fresh tomatoes burst in hot oil, the pasta finishes in the pan, and the basil goes in after the heat is off.

Why the basil matters here. Tomato and basil share aromatic compounds, which is why the pairing feels inevitable. But those compounds burn off above 160°F — add the basil to a boiling sauce and you have tomato pasta with green specks.

Home kitchen · 4 to 6 servings

• 2 cups Fresh basil leaves, torn, plus whole leaves to finish
• 1 lb Bucatini or spaghetti
• 2 lb Cherry and vine tomatoes, halved
• 4 cloves Garlic, thinly sliced
• 1/2 cup Extra virgin olive oil
• 1 cup Parmigiano Reggiano, grated
• 1 pinch Red pepper flakes
• to taste Sea salt

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Warm the olive oil with the sliced garlic and chili over medium-low heat until the garlic is barely gold. Do not brown it.
2. 2 Add the tomatoes and a good pinch of salt. Cook 10 minutes, pressing them so they burst and release their juice.
3. 3 Boil the pasta one minute short of al dente and transfer it to the pan with a cup of its water. Toss hard for two minutes to emulsify.
4. 4 Kill the heat. Add the torn basil and the cheese and toss until glossy.
5. 5 Plate and crown each bowl with a whole basil top and more grated cheese.