If there’s one culinary lesson I learned from our trip to Tuscany, it’s that the simplest dishes are often the best. Of course, when you’re working with a tiny ingredient list, a recipe is only as good as the quality of those ingredients, so the time to make this spaghetti dinner is when tomatoes are practically bursting with their juices and basil is starting to take over the herb garden. In other words, right now. Keep scrolling for the recipe.
*photos by kristen kilpatrick