Spaghetti with Tomatoes, Chives, and Basil
Ingredients
1⁄4 cup extra-virgin olive oil (Lemon and garlic olive oils both work nicely!)
5-6 cloves garlic, minced
1 pint small tomatoes
1⁄2 cup fresh chives or garlic chives, chopped
20 fresh basil or lemon basil leaves, finely shredded
Salt and freshly ground black pepper
1 pound spaghetti
Instructions
1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. In a large skillet (12 to 14-inch), heat the olive oil over high heat until almost smoking. Add the garlic, tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.
3. Meanwhile, cook the spaghetti in the boiling water according to package directions. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute and serve immediately.
Comments
I received Lemon Basil in my CSA box this week and, having never had it before, I had no idea what to do with it. I found the recipe this is based upon at epicurious.com and it, in turn, is from Mario Batali’s Babbo Cookbook. I’ve tried many of Batali’s (recipes and have always had great results. I’m pleased to say that this was no different and absolutely fantastic. I’m not sure I noticed a huge difference between lemon basil and regular basil, so I might try this again in the future with regular basil, but it was delicious regardless. It was also extremely easy to toss together and that is always a plus!
Shown here with Baked Pesto Chicken.
Babbo