1/2 pound of spaghetti (I was making enough for two people)
17 ounces fresh mini-tomatoes cut in half, cherry or San Marzano
3 garlic cloves, crushed 1 bunch fresh basil, chopped
1 tablespoon balsamic vinegar of Modena
1 teaspoon brown sugar, I used cane sugar
1/4 cup olive oil
1/2 teaspoon salt
Parmigiano Reggiano cheese, for grating
In a small bowl mix the balsamic vinegar with the sugar and set aside. In a saute pan heat the oil at medium heat and cook the garlic being sure not to burn them. Add the tomatoes, cook for a few minutes and add the balsamic sugar mixture, stirring. Season with salt. Remove from the heat and add the basil. In a big pot, boil water, add salt, and cook the spaghetti al dente. Drain the pasta and toss with the sauce. Serve immediately with grated parmesan cheese.
San Marzano pasta is a simple fruity and sweet dish for when you don’t have much time but want a home cooked meal. It’s fast and easy, not much prep and no tomato peeling or coring. Love it with a glass of red wine and a lot of cheese.