Entree
2 servings
5 minutes
15 minutes
Chef Tom Fraker
Who doesn't love butter and garlic?!
1/2 pound spaghetti, cooked
1 stick (1/4 pound) unsalted butter
3 cloves Colossal Garlic, sliced thin
3 large Heirloom Tomatoes
Salt and pepper to taste
Italian parsley, washed and chopped as needed
In a sauce pan over medium heat, melt the butter and add the garlic. Sauté until garlic is aromatic but do not over cook. You don't want to brown the butter.
Wash, core, and chop the tomatoes, retaining the juices.
Gently toss together the cooked pasta, garlic butter, tomatoes with their juice, and parsley. Season to taste and serve.
To make this a complete meal, amp up the dish by adding fresh cleaned and deveined shrimp while sautéing the butter and garlic. Or, for vegetarian option, add freshly grated cheese or toasted walnuts of choice to each plate just before serving.
I like to add a little pepper flakes for a kick.
