This pasta celebrates the month of September, when tomatoes are truly in full season and just exploding. It's our favorite take on pasta al pomodoro.

　　

Ingredients

Makes 4 servings

　　Kosher salt

　　1/4 cup extra-virgin olive oil

　　4 garlic cloves, thinly sliced

　　1 pint Sweet 100 tomatoes or other tiny tomatoes

　　1/2 bunch of garlic chives, cut into 1-inch lengths

　　12 fresh lemon basil leaves, finely shredded

　　Freshly ground black pepper, to taste

　　1 pound spaghetti

　　

Step 1

1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

　　

Step 2

2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.

　　

Step 3

3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

　　Reprinted with permission from _The Babbo Cookbook _by Mario Batali. © 2002 Clarkson Potter