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Baby tomato and basil spaghetti


  • 300 grams of fresh spaghetti
  • 150 grams of red and yellow santini tomatoes
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • some fresh basil
  • Maldon salt to taste
  • freshly cracked black pepper


  • Put a medium sized pot with 2 litres of water and a teaspoon of salt to boil.
  • Cut the tomatoes in half and crush the garlic cloves with the back of a knife.
  • While the water is heating, put the oil in a large pan (I use a wok) and allow it to heat.
  • When the oil is hot, put the garlic cloves in the pan and leave them there for a about two minutes, just enough to give its flavor to the oil and then take them out.
  • At this moment, the water should be boiling. Add the fresh spaghetti and let them boil for 3 minutes.
  • At the same time, add the tomatoes in the pan and gently toss them in the olive oil.
  • When the spaghetti are done, transfer them into the pan and add a tablespoon or two of the water in which they have boiled. Toss everything together for about two minutes.
  • Transfer them onto two plates, season with roughly chopped basil and add some black pepper.
  • Serve hot, along with a glass of your favourite wine.