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

1. Cook pasta in a large pot of generously salted water.

2. Meanwhile, heat olive oil in large pan over medium heat. Add garlic cloves and sauté so the garlic flavour infuses into the oil.

3. 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.

4. When the pasta is just before al dente, add straight into the pan.

5. 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.

6. 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.

7. Remove from heat, stir through basil leaves and serve immediately with freshly grated parmesan.

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