Hello Everybody! My son went to Italy recently and one of my friends cooked him a delicious spaghetti with grape tomatoes dish that he couldn’t wait for me to recreate. My mother used to also cook this dish when we would pick fresh tomatoes from the farm. This recipe is a variation on the spaghetti alla napoletana recipe; instead of using onions, I added hot pepper. It is super easy and delicious! Watch along as I prepare this dish below or continue reading for the written recipe.
6 oz. spaghetti
1 1/2 lbs. grape tomatoes, top end sliced off
4 cloves of garlic, chopped
1-2 small hot peppers, “oh yeah baby”, sliced
3-4 Tbsp. of olive oil, extra-virgin
freshly grated pecorino cheese, optional
handful of fresh basil
salt and black pepper, to taste
Bring a pot of lightly salted water to a boil. Cook the spaghetti until al dente.
While the spaghetti is cooking, heat up the olive oil up in a deep skillet, then fry the garlic and hot pepper until golden, about 2 minutes. Next, add the tomatoes and lower the flame/heat. Continue to cook, occasionally stirring, for about 10-12 minutes.
Once the spaghetti is done cooking, use spaghetti tongs to add the spaghetti into the deep skillet. If too dry, add a half ladle of the pasta water into the skillet. Stir for about 2 minutes and then transfer to serving bowls.
Optional; sprinkle freshly grated pecorino cheese, black pepper and freshly chopped basil on top and serve! Cin cin!