Spaghetti with Fresh Tomato and Herbs


  • 2 pounds vine-ripened tomatoes, room temperature
  • ¼ cup fruity, extra-virgin olive oil
  • About ½ cup coarsely chopped soft-leafed herbs, such as basil, tarragon, marjoram, and spearmint
  • ½ cup coarsely chopped flat-leaf parsley
  • 4 ounces ricotta salata cheese, crumbled
  • 12 ounces dried spaghetti
  • ½ cup freshly grated Parmigiano Reggiano cheese, plus extra for the table
  • + 1 more ingredients
    • Salt and freshly ground black pepper to taste

1. Bring a large pot of salted water to the boil. Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. Slip off the skins and cut them in half through the middle. Poke out the seeds with your finger, and roughly dice the flesh. Warm a large ceramic or g...

View full recipe at SpringPad


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