Tuesday, August 9, 2016

Easy Summer Spaghetti

Fresh and fast is what's on my mind. Meals that are bright, tasty and fuss free. During the warm months, I meander around parks, piers and orchards. I'm in the sunshine. I spend less time in the kitchen.   

Today I picked up some local grape tomatoes for my favorite warm-weather-pasta. The tomatoes are quickly sauteed to retain their sun-ripened integrity. A hint of garlic and a sprinkling of herbs show up here too. The herbs are welcome, but they're not absolutely necessary. Sometimes, I prefer only the tomatoes, olive oil and garlic with the tangly spaghetti. Occasionally, simple is best.

Even if you've never cooked a day in your life, you can make this recipe. I'll show you my trick on how not to burn the garlic. You'll make a delicate dish, worthy of a solitary-spa-day or romantic-date-night. 


My better half is on a business trip right now. When the husband is away, the wife goes for walks by the sea and stops at farms for tomatoes. Adult coloring books and French decorating magazines are a special treat. Light and healthy meals are spa-like. Alone-time has its perks. 

Summery comfort food is easy and inviting. This recipe is great as a main course or a sidekick to grilled fish or chicken. It can be served at room temperature too. Take a stroll, grab a few magazines and some basic ingredients. Settle in for an evening of reading, eating and relaxing.    

Easy Summer Spaghetti Recipe 

Serves 4

Some Notes And Tips:

Remember to salt the pasta water. I happen to love spaghetti, but small shaped pasta will work too.

I use a microplane zester to grate the garlic. A garlic press will work too. Adding the garlic after you warm the tomatoes prevents it from burning. If you're a garlic lover, feel free to use more. 

I use three tablespoons of olive oil when sauteing the tomatoes to keep this recipe on the lighter side. You can add more. 


  • 1 pound package of thin spaghetti, regular spaghetti or your favorite pasta shape   
  • 4-5 cups of ripe grape tomatoes 
  • 1-2 cloves of garlic, grated, minced or pressed (see notes) 
  • A handful of fresh herbs, diced. Basil, tarragon, chives, dill or parsley are all good choices, but optional. 
  • Olive oil for cooking
  • Salt to taste. I use sea salt. 
  • Black pepper or red chili flakes to taste      
To Serve: grated Parmesan cheese 


Cook the pasta according to the package instructions. Once the pasta is cooked, toss with olive oil to prevent sticking and set aside.  

Meanwhile, heat a large fry pan on medium heat with some olive oil. Stir in the grape tomatoes. Add salt to taste. Saute the tomatoes until they're hot and starting to soften, but still holding their shape. Take the fry pan off the heat. Stir in the minced or pressed garlic. Put the pan back on the heat and toss the garlic with the tomatoes. Warm the garlic to take the edge off, but don't allow it to turn brown. Toss the tomatoes and garlic with the pasta and serve with fresh herbs. Finish with a sprinkling of red chili flakes and/or freshly cracked black pepper. I serve it with red chili flakes since I like a little heat. 

Bon Appetit!
xx ~ Jilly

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