"The belly rules the mind."--Spanish Proverb

Spaghetti with Grape Tomatoes by Pasquale Recipe

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This recipe for Spaghetti with Grape Tomatoes by Pasquale, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Dunkel

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. spaghetti
1 1/2 lbs. grape tomatoes, top end sliced off
4 cloves of garlic, chopped
1-2 small hot peppers, “oh yeah baby”, sliced
3-4 Tbsp. of olive oil, extra-virgin
freshly grated pecorino cheese, optional
handful of fresh basil
salt and black pepper, to taste

Directions:
Directions:
Bring a pot of lightly salted water to a boil. Cook the spaghetti until al dente.

While the spaghetti is cooking, heat up the olive oil up in a deep skillet, then fry the garlic and hot pepper until golden, about 2 minutes. Next, add the tomatoes and lower the flame/heat. Continue to cook, occasionally stirring, for about 10-12 minutes.

Once the spaghetti is done cooking, use spaghetti tongs to add the spaghetti into the deep skillet. If too dry, add a half ladle of the pasta water into the skillet. Stir for about 2 minutes and then transfer to serving bowls.

Optional; sprinkle freshly grated pecorino cheese, black pepper and freshly chopped basil on top and serve! Cin cin!

 

 

 

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