From the Kitchen of Bea Tollman
SPAGHETTI POMODORO In celebration of our first 2021 sailing in Italy, we were inspired to share this delicious pasta recipe from the kitchen of our guiding visionary, Bea Tollman.
Ingredients 250g spaghetti (or half a standard package) ½ cup extra virgin olive oil 2 cloves garlic, thinly shaved 250g cherry tomatoes, halved or quartered depending on size Handful of basil leaves, torn into thirds Salt Freshly ground pepper Grated parmesan (optional)
Preparation 1. Set a large pot of water to boil, seasoned with a little salt. 2. Heat a sauté pan large enough to hold the tomatoes and pasta once combined at the end over high heat. 3. Place pasta in the water and cook for no more than 8-9 minutes, so it is still al dente when drained. 4. Add the oil to the pan, and when hot add the garlic. Simmer for 2 minutes, turning constantly until the garlic gets “blond” (not brown), then remove the garlic with a slotted spoon and discard. This will flavor the oil nicely. 5. Add all the tomatoes to the hot oil, simmer for 1 minute, then add half the torn basil. Cook for a further 4-5 minutes. After the first three minutes, gently crush about half of the tomatoes with the same slotted spoon. 6. Remove the pasta from the heat and drain it in a colander over the sink: keep three tablespoons of the pasta water. 7. Add this water to the sauté pan with the tomatoes, combine the liquids, then tip all the pasta into the pan. Turn all the ingredients around in the pan with tongs, add the remaining olive oil and basil, then season with salt and pepper to taste. 8. Divide amongst four plates or flat bowls and top with a little of any remaining tomatoes from the pan: sprinkle with a basil leaf or two. Serve immediately.
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