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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
salt |
1 tablespoon(s) extra-virgin olive oil |
6 clove(s) garlic, thinly sliced |
pinch red-pepper flakes |
16 fresh basil leaves, torn into small pieces, divided |
2 pint(s) very ripe grape tomatoes (about 80 grape tomatoes) |
8 ounce(s) dry kamut spaghetti |
ground black pepper, to taste |
1 ounce(s) parmagiano-reggiano cheese, freshly grated, divided |
Directions:
1. In a large pot, bring 6 quarts of water to a boil. Add 2 tablespoons of salt. 2. In a large non-stick skillet over medium-low heat, heat 1/2 tablespoon of the oil. Add the garlic slices and toast, stirring constantly, for 3 to 4 minutes, or until lightly browned. Watch closely so garlic doesn't burn. Increase the heat to medium, add the red-pepper flakes and half of the basil leaves. 3. Add the pasta to the boiling water and cook until al dente according to package directions, usually about 8 minutes, stirring occasionally. 4. Meanwhile, toss the grape tomatoes in the pan and cook for about 5 minutes, or until they start to blister and the skins pop. Mash the tomatoes gently with a potato masher or fork to make a pulp, then turn off the heat. Season lightly with salt and black pepper. 5. Drain the pasta, reserving 1/4 cup of the cooking water. Add the drained pasta and reserved pasta water to the tomato mixture. Increase the heat to medium-high. Add half of the cheese. Cook for about 2 minutes, or until the sauce begins to cling to the noodles, using a heat-resistant rubber spatula to toss the pasta to coat evenly. 6. Add the remaining basil and olive oil and toss to coat. Season to taste with salt and pepper. Divide the pasta among 4 plates and sprinkle with the remaining cheese.
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