Margherita Pasta

1. 1

   Peel, seed and dice the tomatoes.

2. 2

   Slice the fresh basil into thin ribbons (chiffonade).

3. 3

   NOTE: Neither the tomatoes nor the basil gets cooked.

4. 4

   Heat the oil and add whole garlic cloves to flavor the oil.

5. 5

   As soon as they turn brown, remove them or they'll make the oil bitter.

6. 6

   Add tomatoes and basil to the cooked spaghetti.

7. 7

   Add the hot garlic flavored oil and toss the spaghetti.

8. 8

   NOTE The oil is the only part of the sauce that is hot.

9. 9

   For garnish and taste, top with whole-milk ricotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.