CHEF JEFF — ONE BYTE AT A TIME: Spaghetti with Sweet 100 Tomatoes

This recipe comes from the rock band-top chef collaboration, “The Recipe Project: A Delectable Extravaganza of Food and Music.”

Spaghetti with Sweet 100 Tomatoes

Kosher salt

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

1 pint sweet 100 tomatoes or other tiny tomatoes

½ bunch garlic chives, cut into 1-inch lengths

12 fresh lemon basil leaves, finely shredded

Freshly ground black pepper, to taste

1 pound spaghetti

Bring 6 quarts of water to boil. Add 2 tablespoons salt. In 12- to 14-inch saute pan, heat oil over high heat until almost smoking. Lower heat to medium-high. Add garlic cloves. Cook until softened, slightly browned. Add tomatoes, chives, basil. Cook over high heat until tomatoes are just beginning to burst. Season with salt, pepper. Meanwhile, cook spaghetti in boiling water until al dente. Drain pasta. Add it to pan with tomatoes. Toss over high heat for 1 minute. Divide evenly among 4 warmed pasta bowls and serve.

Yield: Serves 4.

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