Look at this! Two posts in less than 24 hours! Somebody had some rare free time, huh? 😉 So here you go, a recipe so fast, so easy, you can get it prepped and on the table in 20 minutes. With all that time you saved, you might even be able to write up two blog posts. Amazing!
The key is this: Get the freshest tomatoes and basil possible. For this, I went outside and picked some basil (complete with a bug that I later squashed). The tomatoes came from a friend’s garden. Because there are very few ingredients, the quality makes a big difference.
Oh, and this makes exactly 2 servings. FYI.
So first things first.
1. Put a large pot of salted water on and bring to a boil. Meanwhile, chop 2 medium-size tomatoes. They don’t have to be tiny pieces. Go for 1/2-inch or so. They’re going to become soft and cook down, so there’s no need for perfection. Mince 1 large garlic clove. Coarsely chop a nice handful of fresh basil leaves. (I’d estimate I used about 6 to 8 basil leaves, if we’re being picky.)
2. When the water is boiling, add 2 serving’s worth of spaghetti noodles (or your favorite pasta; I’m in love with DeCecco brand). When the pasta has 5 minutes left, heat about 2 tablespoons of olive oil in a medium skillet. Add the garlic, and sauté just until it’s fragrant. (Don’t let the garlic burn!) Add the tomatoes, and let simmer on medium-low heat during the last minute of the pasta’s cooking time.
3. Reserve about 1/4 cup of the pasta cooking water, and drain the noodles. Add the pasta water to the tomatoes, and let simmer 1 to 2 minutes (it’ll start to thicken from the pasta starches). Add the pasta, and toss. Sprinkle with basil, a generous helping of feta cheese, and kosher salt and freshly ground pepper to taste.
So really, this can be prepped and ready in about the time it takes to boil the water and cook the noodles. And if you use incredibly fresh produce, everything will shine. Slice up some crusty bread, and enjoy.