Cherry Tomato Pasta
Servings: 4 people
- 12 ounces (340 grams) spaghetti + 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams)
- 2 pounds (700 grams) cherry tomatoes halved
- 2 tablespoons (30 grams) extra virgin olive oil
- 1 clove (1 clove) garlic pressed or grated
- 1 teaspoon (1 teaspoon) salt
- 2 twists (2 twists) black pepper
- ⅛ teaspoon (⅛) red pepper flakes or more to taste
- 15 fresh (15) basil leaves + more for garnishing
- ½ cup (50 grams) parmesan cheese or non-dairy cheese, grated. Add more or less to taste.
- 1 - 2 burrata optional, to add on top when serving
- PREP: Put a large pot of water to boil. Cut 2 pounds cherry tomatoes in half.COOK PASTA: When the water is boiling, add the salt and 12 ounces spaghetti.Boil pasta as per package instructions minus 2 minutes.
- MAKE SAUCE: In a large skillet, heat 2 tablespoons extra virgin olive oil. Add the cherry tomatoes and season with 1 teaspoon salt, 2 twists black pepper, 1 clove garlic (grated), and ⅛ teaspoon red pepper flakes.Cook on medium-high heat for about 10 minutes or until the pasta is ready. Stir occasionally.
- TOSS PASTA WITH SAUCE: Reserve 1 cup of pasta cooking water, drain the pasta and add it to the sauce.Add about ½ cup of pasta water and 15 fresh basil leavesFinish cooking the pasta in the sauce while stirring for a couple of minutes.The pasta is ready when "al dente" or with a bite. Add more pasta water if necessary.Turn the heat off, add about ½ cup parmesan cheese, and stir until the cheese melts.
- SERVE: Serve immediately, topping it with the cherry tomato sauce, fresh basil leaves, and a drizzle of extra virgin olive oil. Optionally, you can add a creamy burrata cheese on top.
