Spaghetti with Cherry Tomato Sauce

Apparently, I have been helping myself.  For months.  I apologize profusely for my extended absence.  I can't, however, promise that it won't happen again.  This blog is 100% fun for me, so when I don't have time to post, I don't.  Subscribing and waiting for an e-mail saying I've posted a recipe for, let's say, Indian Rice (coming someday) might be your best bet.  What I can promise you, though, is that every recipe I post is something Nick and I absolutely, positively, have no shame licking our plates clean when we've finished whatever savory or sweet delicacy I have made.

Spicy Cherry Tomato Spaghetti Sauce is just one of those recipes.  We look forward to the warmth of summer for many reasons.  One of them is cherry tomato season.   Whenever the ruby jewels are ready to be harvested, I take an afternoon away from my summer "work" to pick up my produce from my CSA (Community Supported Agriculture) farm and pick pounds of cherry tomatoes in the fresh air and bright sunshine.  When I get home, I rinse and cut the little tomatoes while crushed garlic fries olive oil and life is perfect.

My dear friend Mandy, who got the recipe from "Gourmet Magazine's" July 1999 issue, was kind enough to share it with me a few years ago.  Gourmet Magazine titled it "Spaghetti with Spicy Tomato Sauce."  I heartily disagree and replaced the word "spicy" with "cherry."

Please note that this recipe is flexible.  If you like lots of basil, add more basil.  If you don't like garlic, use two cloves instead of four.  Please also note that I often pick herbs (like oregano) at my CSA, then freeze it.  I always use my frozen oregano in the recipe and it turns out wonderfully.

Spaghetti with Cherry Tomato Sauce

(From Gourmet Magazine, July 1999)

1/2 pound spaghetti (or other pasta)

4 large garlic cloves 

1.5 pounds cherry tomatoes

4 fresh basil sprigs

3 fresh oregano sprigs

5 Tablespoons olive oil

3 small red dried chilies

Garnish:  fresh basil leaves

Bring the water to boil for the pasta.  Put garlic through a garlic press or mince and halve tomatoes.  In a 12" skillet, heat 4 T of olive oil over moderately high heat until hot but not smoking and sauté garlic and chilies until garlic is golden.  Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally until tomatoes begin to lose their shape, about 10 minutes.  Season sauce with salt and pepper.

While sauce is cooking, cook pasta in boiling water until al dente.  Drain pasta in a colander, and in a bowl, toss with remaining oil.  Remove herb sprigs and chilies from sauce and pour sauce over pasta.

Garnish pasta with basil.  

Additional note from Mandy:  You can freeze cherry tomatoes and enjoy this dish out of season.  To do this, halve the cherry tomatoes, and freeze them in a single layer (like on a baking tray), and then store them in a plastic bag or other container in the freezer.