4 large Roma tomatoes
3 cloves garlic, halved
¼ cup good quality olive oil
1 pound spaghetti
handful of fresh basil, chopped
Pinch of salt
Pinch of pepper
Pinch of red pepper flakes
Cook the spaghetti as instructed on the package in salted water.
Meanwhile, combine the tomatoes, garlic, and olive oil in a food processor. If you like it with pieces of whole tomato, pulse until combined. If not, blend until smooth. Add in half of the basil, salt, black pepper, and red pepper flakes. Pulse once more.
Set the sauce aside in a pan on the stove, but don’t turn the heat on yet.
When the pasta is about a minute away from being cooked, set the sauce on low heat to cook it down just a tad. Drain the pasta, but don’t rinse it! The starch that remains on the spaghetti allows for the sauce to stick to it.
Finish the pasta with a squeeze of fresh lemon, red pepper flakes, and the rest of the basil. Enjoy!
Recipe and photo by Emily Sundberg.