Categories: Pasta
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1lb/500g cherry tomatoes (or normal tomatoes cut into bite size
- pieces with most of the seeds removed)
- 250g spaghetti
- 1 cup (packed) basil leaves
- Chilli flakes (optional)
- Salt and pepper
- To Serve
- Freshly grated parmesan
Directions
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Cook pasta in a large pot of generously salted water.
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Meanwhile, heat olive oil in large pan over medium heat. Add garlic cloves and sauté so the garlic flavour infuses into the oil.
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Add the cherry tomatoes and cook for 30 seconds, shaking the pan occasionally to roll them around. Increase heat to high, add ½ cup of water from the pasta pot into the pan with the tomatoes. Cook tomatoes for 3 minutes, stirring occasionally.
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When the pasta is just before al dente, add straight into the pan.
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If most of the water you added to the pan previously has cooked out, then add ½ cup of the pasta water to the pan.
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Season to taste with salt and pepper. Gently toss the pasta for 1 minute to allow the sauce to emulsify and finish cooking the pasta.
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Remove from heat, stir through basil leaves and serve immediately with freshly grated parmesan.