Presto Pasta Night: Spaghetti "Aio E Oio" With Fresh Tomatoes And Basil

This photo might look quite similar to some of the pasta dishes I've made recently--but I swear this one has it's own taste, different from its predecessors.  It sums up perfectly what I look for in a pasta recipe, during the hot days of summer, here in the Central Valley.  I want a dish that's easy to prepare, with as little cooking required as possible, but the taste shouldn't be compromised in a quest for simplicity. And I want to use some of the tomatoes that are piling up from my garden.  Otherwise, I'll use them for one tomato sandwich after another, winding up face down in a gutter with tomatoes, bread, and a mayonnaise jar clutched in my hands.  I'm in a 12 Step Program for Tomato Sandwich Addicts, so I know of from where I speak.

This recipe is from Marcella Hazan and is incredibly easy.  The only thing that's cooked is the pasta, which is then tossed with freshly diced tomatoes, garlic, olive oil and basil leaves.  The end result tastes bright and clean, with the pasta flavor unencumbered by butter, cheese or cream sauce. Basically, it's stone cold delicious.   I'm submitting it to Presto Pasta Night, the wonderful event created by Ruth of Once Upon A Feast.  Stop by her site on Friday and see the lovely pasta dishes from bloggers around the world.

Spaghetti "Aio E Oio" With Fresh Tomatoes And Basil

(Marcella Hazan The Essentials Of Classic Italian Cooking)

1 pound of spaghettini, (thin spaghetti)
salt
1/3 cup extra virgin olive oil
2 teaspoons finely chopped garlic
finely chopped red chili pepper, to taste
1/4 to 1/2 pound very fresh plum tomatoes (or substitute other variety)
a small handful fresh sweet basil leaves

1.  Cook the pasta in well salted boiling water. As it does so, core and skin the tomatoes, using a blade peeler--or hold them over a flame briefly until the skin blisters and it can be peeled off.   It might be difficult to use the blade peeler if you aren't using plum tomatoes. (Regular tomatoes have thinner skins, using the burner or blanching them for about 20 seconds in boiling water might be better.) After removing the skins, cut in half and seed and juice them, then cut in small dice. 

2.  Put the olive oil, about 1/2 teaspoon salt, the tomatoes, hot pepper (if using it) and garlic into a large bowl.  When the pasta is cooked, drain well and add to the bowl.  Add the basil, torn in smaller pieces if the leaves are big.  Toss the pasta well, adding more salt and freshly ground pepper to taste.  Serve immediately.

Comments

[Meeta]

That is a colorful looking dish! Yummy!

[Lydia]

I'll bet the chili pepper gives this a nice little kick -- I might have to add a bit more of that!

[Lydia]

I'll bet the chili pepper gives this a nice little kick -- I might have to add a bit more of that!

[Glenna]

BEautiful and good for you. THat's a winning combo.

[MyKitchenInHalfCups]

BEAUTIFUL! Can't beat fresh tomato and basil!

[Patricia Scarpin]

I cook something similar sometimes at home, Sher, and it's always a hit!
Nothing beats good pasta with fresh ingredients.

[Shannon]

Yum! I don't think I can wait one more month for my tomatoes to make this!

[Katiez]

Garlic and olive oil is all you need...toss in the fresh tomato and basil - perfect. Actually, I stop right there and eat it as a salad - but it would be good on pasta.. ;-)
Make room in that gutter, would you?

[liz]

I think I need that 12-step program, too. My all-time fave is tomato, cheddar and mayo on whole-wheat, maybe with some fresh basil if I'm feeling fancy.
I also make that pasta dish but I usually let the tomato-garlic-basil-olive oil mixture sit for an hour or two to blend the flavors.

[Callipygia]

I see nothing wrong with constant tomato sandwich (thickly slopped with mayo of course) consumption, especially if punctuated with this pasta dish from time to time.

[Nora]

Sher, I believe you, that pasta sounds wonderful. I love the fresh, clean flavours. And it's so quick too. When I buy organic tomatoes (which costs so much more than regular), I try not to cook them, so a recipe like this would be perfect.

[Anh]

Lovely. Lovely! I just have to make this when summer comes!

[Ruth]

Just the perfect dish - perfect ingredients and perfectly simple. Thanks so much for sharing with Presto Pasta Nights.

This will be the dish I make when my Honey is not eating at home - tomatoes are NOT his fave food!

[Jenn]

I shall now start a search for basil here. It's got to be in some supermarket! Than I shall make this. Do you think a little parmesean would be alright?

[sandeepa]

I love that name..any particular reason behind it ? The recipe sounds delightfully light nad fresh

[Susan from Food Blogga]

Summertime tomatoes+ basil+ pasta= very happy me.:)

[Rosa]

A nice colorful dish! I love that neat-looking picture!

[C(h)ristine]

so simple, it's perfect! thank you for sharing.

[almost vegetarian]

Now that looks so refreshing. Just the thing to beat the heat we've been having. Well, that and a nice shot of iced vodka.

Cheers!

[Julie]

This is one of my favorite summer meals -- fresh, light, delicious -- I could eat this every day. Your picture perfectly captures it.

[s'kat]

Yum, yum, yum! That is summer in a bowl.

[Clintonville Big Momma]

I'm going to make this tonight, using some of the heirloom tomoatoes that I have on hand. They are the most beautiful tomatoes, in red, yellow and purple. It might be too pretty to eat! Thanks for sharing.

[Steamy Kitchen]

now thats summer in a bowl!