Spaghetti With Fresh Tomato Sauce - cooking recipe

Ingredients

1 1/2 lbs plum tomatoes, peeled and halved lengthwise
3 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
2 tablespoons fine sea salt, divided
1/2 teaspoon fine sea salt, divided
1/4 teaspoon crushed red pepper flakes
6 quarts water
12 ounces uncooked spaghetti
1/4 cup minced fresh basil
6 tablespoons grated fresh parmigiano-reggiano cheese

Preparation

Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
Heat 2 T. oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 t. salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.