In the Kitchen: Spaghetti with Sweet 100 tomatoes

My mouth watered when I read this post on Cupcakes and Cashmere and I immediately went to the recipe to save it to my favorites.  I'm made something similar to this before but never with chives.  I thought it would be the perfect quick dish to make on Sunday when R returned from his bachelor party.  We haven't seen a lot of each other lately and I didn't want to waste a ton of time in the kitchen.  I love this Mario Batali recipe and big thanks to Emily for posting it a few weeks ago.

From epicurious.com

Kosher salt

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1 pint Sweet 100 tomatoes or other tiny tomatoes  (my grocery had organic cherry 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 (I used fresh pasta from the deli)

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

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.

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.