When I was young, I wish I had taken more of an interest in cooking. I loved to do sports and be with my friends, but cooking just was not my thing.

My mother was a wonderful cook. She never ventured out of her usual repertoire, but the meals that she prepared were delicious. She was a creature of habit, salmon cakes on Monday, fried chicken on Friday, steak on Sunday. It was not the fanciest of food, but it always fresh, and well-seasoned. She made so many great soups that I wish I could replicate. I have tried, but they never come out as good.  

When I first began to cook, my mom was around to teach me some things and I am so grateful for that. “Always taste”, she would tell me and “add salt as needed”. She also tried very hard to help me with the quantities, but it was difficult because she never used exact measurements. A pinch of this, a handful of that or “this much”. I think that is one reason I could never truly reproduce her beloved recipes. 

Over time, our cooking styles became very different. I started collecting cookbooks that introduced me to new types of food, how to cook them and I loved learning new techniques. My mom learned how to cook from her mother and her recipes were handed down from her European parents.

When I started to cook differently, she became inquisitive, understanding, and developed a new appreciation for new cuisines. I introduced her to a whole new world of cooking, and the student became the teacher in that aspect. I changed the way she thought of food, how to prepare it, cook it and present it. I loved learning these things and she loved watching and helping me. I don’t think she had ever used a cookbook even after watching me, but I know she was happy when I began to explore new recipes.

She was particularly proud of my Thanksgiving table. She would come and help, proudly putting dishes out that she never would have made herself. My mom always taught us the importance of family. When all of our family, aunts and uncles and cousins included, would come, her eyes would light up with joy that we were all together. But I think she was most proud that I had taken something she loved, cooking, and made it an intermix of old and new. 

I think my mom would have really loved this recipe, it is one of my favorites for sure. It is made with simple ingredients that combine superbly. The tomatoes are delicately pan-roasted with golden brown garlic. The basil provides a wonderful fragrance and color, while the chilies give it a little heat. It is then topped off with breadcrumbs and Parmesan cheese, making this dish perfect in every way. The book says it is a summer recipe, but I have enjoyed it all year round!

This recipe is courtesy of Six Seasons and will serve 6-8 people who will twirl up each bite with more and more delight.

Ingredients for Spaghetti with Tomatoes, Garlic, Basil and Chiles:

Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 or 2 garlic cloves, smashed and peeled
3 cups cherry tomatoes (aim for a mix, but definitely include Sun Golds if you can)
1/2 teaspoon dried chile flakes
1 big handful basil leaves
8 ounces spaghetti or linguine
1 tablespoon unsalted butter
Dried breadcrumbs (optional)
Parmigiano-Reggiano, for serving (optional)

Bring a large pot of water to a boil and add salt until it tastes like the sea.

Heat a large skillet over medium-heat.

Add a couple of tablespoons olive oil, then garlic, cook slowly to toast so it is very soft, fragrant, and nicely golden brown (about 5 minutes).

Make sure not to burn garlic – you want a nice toasted piece of garlic that you smash into the sauce in a minute.

Add a little more than half of the tomatoes to the pan (about 1 1/2 cups). They will sizzle and spatter because of the moisture meeting the oil, so have a lid handy to cover the pan if things get too lively.  

Cook until the tomatoes burst and break open. (If some are stubborn and aren’t bursting, poke them to move things along (about 5 to 8 minutes). 

Take the pan off the heat and gently smash the tomatoes with the back of a spoon.

Add the chile flakes and season generously with salt and pepper. 

Return to the heat, add half the basil, reduce the heat, and cook down to thicken the sauce a bit more (another 5 minutes).

Meanwhile, add the pasta to the boiling water and cook (1 to 2 minutes) shy of al dente according to package directions. 

With a ladle or a measuring cup, scoop out about a cup of the pasta water and set it aside.

Drain the noodles well.

Increase the heat under the sauce to medium-high, add the pasta, and toss it in the pan along with a good splash of the pasta water.

Add the rest of the tomatoes and cook the sauce, stirring everything around so the pasta drinks up the sauce and finishes cooking and the newly added tomatoes get warm. 

Once the noodles are properly cooked, add the remaining basil, a healthy drizzle of olive oil and the butter.

Take the pan of the heat and toss, toss, toss.

Taste and adjust your seasoning.

Serve as is, or with a handful of breadcrumbs and a shower of grated Parmigiano.

It’s that simple!