Spaghetti with Cherry Tomatoes

My favorite aspect of summertime cooking is that you need very little to create something extraordinary. High-quality ingredients from the local farmers’ market yield meals that seem to rise straight from the earth. How is it that a drizzle of olive oil and a sprinkle of kosher salt on grilled zucchini, scallions, eggplant, or tomatoes can bring so much pleasure? In this dish, briny capers, along with soft, salty provolone cheese, balance the flavors of sweet cherry tomatoes and basil.  

I’ve been making this dish all summer and am eager to share it now that the best weeks of the tomato harvest are upon us.  

Spaghetti with Cherry Tomatoes

Serves Two

1/4 cup extra virgin olive oil

1 pint of cherry tomatoes, about 2 cups

2 large garlic cloves, sliced

2 tablespoons capers

1 cup shredded soft provolone

1 cup packed fresh basil

1 teaspoon kosher salt plus more salt for the pasta water

1/2 pound spaghetti

3 tablespoons unsalted butter

In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for about 5 minutes, or until they begin to soften. Add the garlic, capers, and 1 teaspoon of salt and cook until the tomatoes have burst, about 3 to 5 minutes. Remove the skillet from the heat and stir in the provolone and basil.

Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the spaghetti and cook until al dente. Drain and add the spaghetti to the tomato mixture along with the butter, tossing until combined.

Serve immediately with additional basil as garnish.