Not offering the most charming photos today, but the weather has been so gloomy here the last couple of days I feel like it calls for some pasta. So, last night I made just that – the simplest, most delicious dish. And since so many of you have commented on my Instagram story asking about the recipe, I thought I’d post it here. It’s SO cheap, SO easy and SO quick to make. Bow down to these kind of recipes – I highly recommend it!
Cherry Tomato and Basil Pasta – (4 people)
- 500g spagetti
1/3 cup extra virgin olive oil
5 garlic cloves, crushed/chopped
400g cherry tomatoes (you can halve them if you want but I prefer the whole ones–super juicy and delicious)
1/3 cup roughly chopped fresh basil leaves
HOW TO MAKE:
- Boil water in a pan, add some salt (don’t add the pasta yet to avoid over-cooking it)
- Heat oil in a large, non-stick frying pan over medium heat. Add the garlic and cherry tomatoes. Cook for 5 minutes or until the tomato is just starting to collapse/break. I even squeeze the tomatoes a bit when they get soft so that they get extra juicy in the pan…
Put the pasta in the pan with boiling salted water. I prefer al-dente and usually undercook it by at least one minute less than what the package says (if it says 8-10, I cook it for 6-7. Never forget just the heat will cook the pasta, so if you leave it warm in the pan without water, it still risks overcooking).
Drain the pasta, reserve 1/4 cup of the water.
- Add pasta and reserved cooking liquid into the pan with oil, garlic and tomatoes. Season with salt and pepper. Cook, tossing, for 1-2 minutes or until combined and heated through.
- Serve sprinkled with parmesan and basil.