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.
Notes
Serve with grated Parmesan and more basil if desired.
