This Week's Shopping List: Perfect Spaghetti with Tomatoes

Martha Stewart Living, September 1998
Print out a list of all the ingredients you'll need for this week's featured recipe.

2 tablespoons plus 1/4 teaspoon salt 1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes), or one 28-ounce can Italian plum tomatoes 8 ounces thin, best-quality spaghetti 4 tablespoons extra-virgin olive oil 4 cloves garlic 1/4 teaspoon crushed red-pepper flakes 1/4 cup fresh basil or parsley leaves Parmigiano-Reggiano cheese (optional)


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