WOW. Who knew that simple ingredients could create an amazing, solid pasta dish?!
Damn, this was so delicious that I couldn’t stop eating. All you need is pasta, some decent olive oil, fresh basil, garlic, really good cherry tomatoes and you’ve got yourself a perfect summer dish!! It’s a good thing I picked up a bunch of cherry tomatoes from the farmer’s market – man it really added nice sweetness, perfectly complemented with the olive oil (infused with garlic). The basil topped off at the end just adds another kick, an extra level that makes this taste so fresh!
It’s also so easy to whip up – you can do this pasta dish in 10 minutes, or even less! And I do love parmigiano cheese but you definitely don’t need it! Trust me, it will drown out the simple flavours.
Love this so much… I’m going to get fat and it’s not even winter yet!
Pasta with Tomatoes
Adapted from David Rocco
- 1 lb (450 g) spaghetti
- 1/4 cup olive oil
- 2 garlic cloves, crushed left whole
- 1 lb (450 g) cherry tomatoes
- 8 basil leaves
Bring a large pot of water to a boil, salt it and add your pasts. While the spaghetti cooks, start your sauce. Sauté a couple of cloves of garlic. Crush them with a knife. This is just to flavor the olive oil. You’re going to remove them once they’ve done their job. Add in your cherry tomatoes and a little salt to taste. Saute the tomatoes until they begin to break down a little, lose their shape and soften. Remove the pan from the heat. When your spaghetti is al dente, drain it leaving a little bit of water in the pot. Put the pan of sauce back on medium high heat. Put the spaghetti into the pan with the tomatoes with a little bit of the cooking water and mix them together. Tear up some fresh basil leaves and buon appetito. This dish is so fresh and brilliant that as much as I like Parmigiano, I don’t think you particularly need it here.