Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 1 tbsp (15ml) salt
  • 2 lbs (900g) mixed heirloom tomatoes, chopped into 1-inch chunks
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp (3g) red pepper flakes
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (15g) fresh basil leaves, torn by hand
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. Heat the olive oil in a 12-inch skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant and pale golden brown.
  3. Increase heat to medium-high and stir in the chopped heirloom tomatoes, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices into a jammy sauce.
  4. Toss the drained pasta into the skillet with the tomatoes. Pour in 1/4 cup of the reserved pasta water and toss vigorously over medium heat for 1-2 minutes until the sauce thickens and glazes the noodles.
  5. Remove the skillet from heat and stir in the Parmesan cheese and torn basil until just melted.