JT
Ingredients
1 lb cherry or grape tomatoes, halved 3–4 garlic cloves, thinly sliced ¼ cup olive oil Red pepper flakes, to taste Kosher salt and freshly ground black pepper 12 oz spaghetti Fresh basil, torn or julienned Grated Parmesan cheese (optional) Reserved pasta water (about 1 cup)
Optional additions:
1–2 tsp balsamic vinegar or red wine vinegar 1–2 anchovy fillets or 1 tsp anchovy paste Pinch of sugar (to balance acidity)
Instructions
Bring a large pot of salted water to a boil. In a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper flakes. Cook until garlic is just golden, about 1 minute. Add the halved tomatoes. Season with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until tomatoes soften and begin to burst. Smash a few with the back of a spoon. Meanwhile, cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain. Add a splash of pasta water to the tomato mixture to loosen the sauce. Simmer for 1–2 more minutes. Add the cooked spaghetti to the skillet. Toss to coat, adding more pasta water if needed. Stir in fresh basil. Serve with grated Parmesan and more basil if desired.
Spaghetti with cherry tomatoes
Ingredients
- 1 lb cherry or grape tomatoes halved
- 3 –4 garlic cloves thinly sliced
- ¼ cup olive oil
- Red pepper flakes to taste
- Kosher salt and freshly ground black pepper
- 12 oz spaghetti
- Fresh basil torn or julienned
- Grated Parmesan cheese optional
- Reserved pasta water about 1 cup
- Optional additions:
- 1 –2 tsp balsamic vinegar or red wine vinegar
- 1 –2 anchovy fillets or 1 tsp anchovy paste
- Pinch of sugar to balance acidity
Instructions
- Bring a large pot of salted water to a boil. In a large skillet over medium heat, warm the olive oil.
- Add the garlic and red pepper flakes.
- Cook until garlic is just golden, about 1 minute.
- Add the halved tomatoes. Season with salt and pepper.
- Cook for 8–10 minutes, stirring occasionally, until tomatoes soften and begin to burst.
- Smash a few with the back of a spoon. Meanwhile, cook the spaghetti until al dente.
- Reserve 1 cup of pasta water, then drain.
- Add a splash of pasta water to the tomato mixture to loosen the sauce.
- Simmer for 1–2 more minutes.
- Add the cooked spaghetti to the skillet. Toss to coat, adding more pasta water if needed.
- Stir in fresh basil.
