Fresh Tomato Spaghetti

Because this dish requires raw tomatoes, use the freshest, ripest tomatoes you can find. A summer farmers' market would be an ideal source.

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  • Servings: 4

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  • 1 pound spaghetti
  • Kosher salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 pound ripe tomatoes, coarsely chopped

How to make this recipe

  1. Cook the spaghetti according to package instructions in a pot of well-salted boiling water.
  2. Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 teaspoon salt. Let sit until the spaghetti is done cooking.
  3. Add the drained spaghetti to the bowl and mix well. Serve.
Contributed By Photo © Scott Hocker Published December 2014

1061917 recipes/fresh-tomato-spaghetti 2016-01-15 Scott Hocker italian|pasta-and-noodles|basic-easy|vegetarian december-2014 recipes,fresh-tomato-spaghetti 1061917