It’s not a surprise that my favorite recipe this summer came from Giada de Laurentiis

Prep time: 5 minutes, Cook time: 30 minutes, Total time: 35 minutes

Serves 4 – 6

INGREDIENTS:

1 lb dried spaghetti pasta (I tried the fresh, uncooked spaghetti and it was a mushy disaster. Stick with the dried for this recipe)

1/2 cup of virgin olive oil

1 shallot, minced

2 cloves of garlic, peeled and smashed

2 pints of red cherry tomatoes

1 pint of small yellow tomatoes

1 tsp kosher slat

2 cups finely grated Parmesan cheese

1 cup thinly sliced fresh basil

INSTRUCTIONS:

Bring a large pot of salted water to a boil. Cook the spaghetti to al dente and reserve 1 cup of pasta water

In a large skillet, heat the olive oil over medium low heat and saute the shallot and garlic, about 2 minutes. Don’t let the garlic start to turn brown or it will get bitter. Add the tomatoes and salt and reduce the head to medium low. Simmer the mixture gently until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water and fresh basil. Toss thoroughly with tongs. Serve either warm or at room temperature.