Spaghetti al pomodoro: featuring San Marzano tomatoes

 I hate raw tomatoes. But this past Sunday I picked up some locally grown San Marzano tomatoes at the farmers market. Yes you read that right San Marzanos! They are like kings of tomatoes. They are pretty much like eating candy. I will most definitely try to grow some next year. Needless to say I love these tomatoes raw or cooked however I can get them.

 So today I made spaghetti al pomodoro for lunch. I washed and quartered the tomatoes. Then sauteed them in a pan with some homegrown garlic and olive oil. I let them cook until the tomatoes release some of their juices but don't entirely fall apart. About 10 minutes on medium heat. Your not looking to make a saucy sauce, just enough so that it can coat the pasta. Add salt and pepper to taste and more olive oil if needed. You can even add in some pasta water at the end to loosen the sauce if it's a little dry.

When the pasta is cooked to al dente toss it in the pan of tomatoes and add in some chopped basil. Then add a sprinkling of Parmigiano Reggiano. Buon appetito!