Recipe: 10-Minute Garlicky Tomato Spaghetti
Lots of texture, a fresh taste, and the essence of tomatoes in a summery pasta dish in less than 10 minutes? Yes indeed. There are two things that make this dish sing a tomato tune. Let’s talk about them.
1. First, raw tomatoes, two ways.
Raw sauce is a wonderful way to use luscious, seasonal tomatoes without spending hours at the stove. In fact, 10 minutes and you’ve got a whole meal with tomatoes two ways: grated so you get all the meaty pulp heated by the hot pasta just enough to release the citrus notes, and baby tomatoes (cut in half) so you get the sweetness and fresh bite.
2. Whole-wheat pasta brings added flavor.
Second is the super-thin, whole-wheat pasta’s earthy nuttiness.The skinny noodles drink up the grated tomato juice, transforming the pasta into a sweet, light, and sophisticated dish that is tomato heaven on a fork.
When it come to plum tomatoes, see if you can’t find the domestic version of the San Marzano tomato, which is usually available in health food stores. This tomato is heavy for its size, full of juicy pulp, and naturally sweet every time. Be sure to keep the pasta barely al dente. Its cooking time carries over after it’s out of the water and can easily become overcooked.
Your Fast Tomato Fix
Tomato season is here today and gone tomorrow so we’re making sure to get our fill with recipes that come together to show off tomatoes of every shape, size, and color as fast as possible. The five recipes in this series showcases the recipes that will help you get your tomato fix in as little as one minute flat!
10-Minute Garlicky Tomato Spaghetti
2 3/4 to 3 pounds plum or Roma tomatoes (10 to 12 tomatoes)
4 to 5 cloves garlic, peeled and grated
Leaves of 1 small bunch fresh basil, coarsely torn or chopped
Leaves of 3 fresh stems oregano or marjoram
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1 pound dry angel hair or cappelletti pasta, preferably whole-wheat
1 pint cherry or grape tomatoes, multicolored orange and yellow preferred, halved
3 tablespoons extra-virgin olive oil
Bring a large pot of salted water to a boil.
Meanwhile, using the large holes of a box grater set over a large bowl or a food processor fitted with a grating blade, grate the whole plum tomatoes. If you are using the processor, transfer the tomatoes into a large mixing bowl. (You should have about 4 1/2 cups of tomato pulp and juice.) Add the garlic, basil, oregano or marjoram, 1 1/2 teaspoons salt, and 1 teaspoon pepper and mix well.
Add the pasta to the boiling water and cook according to the package instructions, until just barely al dente. Drain the pasta through a fine-mesh strainer.
Add the pasta to the tomato mixture. Mix well to coat. Add the cherry tomatoes and olive oil and mix to incorporate. Taste and add more salt or pepper as needed. Serve immediately.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Food styling by Barrett Washburne