Chef Esposito offered to teach me the correct way to cook pasta and I quickly agreed. The class probably lasted 15 minutes because that was how long it took to prepare and cook the pasta and sauce. His motto: use only the finest ingredients. Excellent olive oil, good tomatoes, real Parmigiana Reggiano. This is a first course.
2 oz spaghetti per person
3 tbsp olive oil
2 cloves garlic unpeeled
1 cup cherry tomatoes quartered
1 cup yellow cherry tomatoes, pureed
Salt and freshly ground pepper
6 leaves basil, sliced
Bring a large pot of water to boil. Add lots of salt. Add pasta and stir occasionally to stop any sticking. Cook for 7 minutes
Meanwhile, add olive oil to frying pan over medium heat. Add garlic cloves and cook for 2 minutes or until slightly browned. Remove. Add cherry tomatoes and toss in oil. Stir in pureed tomatoes and cook until simmering, stirring occasionally. Season with salt and pepper.
When pasta has cooked 7 minutes, use tongs to remove into the frying pan. Add about ¼ to ½ cup pasta cooking water and cook sauce and pasta together for a minute. Taste for seasoning, adding salt and pepper as needed. Stir in basil leaves.
Add to 4 plates and grate over some Parmesan.