Spaghetti with Cherry Tomatoes
This is a simple and quick recipe similar to aglio e olio. You can make the sauce in the time it takes to cook the pasta. Spaghetti with Cherry Tomatoes has a fresh light taste so I wouldn’t recommend any cheese on this one.
- 1 lb. spaghetti
- ¼ cup olive oil
- 6 cloves garlic, sliced
- Salt, black pepper
- Red pepper (from a pinch to a tablespoon)
- ½ cup chopped parsley
- 1 pint cherry tomatoes
Start a pot of water for the pasta and begin to cook the pasta.
Slowly cook the garlic in the oil in a large frying pan. Add the seasoning (salt, black and red pepper) and the parsley. Stir and then add the tomatoes (half of them cut in half). Cook over a medium heat until the pasta is almost done.
Add a cup of the pasta water to the sauce and then add the almost cooked pasta to finish cooking. Add additional water as necessary to keep it moist.
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