Fresh tomatoes, olive oil and spaghetti...what more could you need?

Now that we are in full Spring and Summer is just around the corner, tomato season is upon us. There is nothing better than a juicy, sweet, fresh tomato. And one of my favorite, easy recipes is just a basic olive oil, garlic and fresh cherry tomato sautèe over pasta. It only takes a few minutes to prepare and it really showcases the juiciness and deliciousness of these little jewels! Would you like to have this for dinner this week? Excellent! Here's how...

What you'll need for 4-5 servings:

 - 4 tablespoons extra virgin olive oil

- 2 cloves garlic, sliced

 - 16 ounces cherry tomatoes, cut in half

 - salt to taste

 - 1 pound pasta

Put pasta water to boil and cook the pasta. In the meantime, in a sauce pan sautèe the olive oil and the garlic until the garlic is golden. Add the halved cherry tomatoes and continue to sautèe for a few more minutes, until the tomatoes soften. Add the cooked pasta directly to the sauce in the saucepan (I prefer spaghetti with this recipe). If the pasta needs more liquid, add some of the pasta water. You can add cheese if you want to but the fresh tomato flavor, in my opinion, is best tasted in its simplicity.

Quick and easy, healthy and delicious...my favorite kind of meal. Buon Appetito!

And if you think the in-season tomatoes are delicious here, you really need to eat fresh tomatoes in Italy! You have no idea what you are missing. So go ahead and start planning your summer Italian excursion...even the tomatoes alone are well worth the trip!!!

Arrivederci,

Teresa