Macarrão com tomate-cereja, fácil e delicioso em 15 minutos

Ingredientes

• 5.5 oz / 160g pasta - I've used spaghetti
• 14 oz / 400g cherry tomatoes or baby grape tomatoes (I've used mixed colored tomatoes)
• 2 large garlic cloves
• 2 tablespoons extra virgin olive oil
• Handful of fresh basil leaves
• Salt to taste
• Optional - red pepper flakes, freshly grated parmesan cheese

Modo de preparo

1. 1

   Dice the garlic cloves and add to a large skillet or saucepan with the extra virgin olive oil. Saute over low heat, making sure not to burn the garlicIf you are optionally adding red pepper flakes, also add this in now

2. 2

   Slice the tomatoes in half or quarters, depending on the size, and add to the saucepan. Season well with salt and cook the tomatoes over medium heatAt the same time, boil the pasta in a large pot of heavily salted water

3. 3

   Once the tomatoes are starting to blister, gently press some of them down with the back of a wooden spoon to release some of the juices. Add a ladle of the pasta water and continue to cook the tomatoes to create the pasta sauce

4. 4

   Once the pasta is just under being cooked to al dente (check the package instructions and minus 2 minutes), drain and add the cooked pasta straight to the pan with a good splash of the pasta water. Tear up the basil leaves and add these to the pan. Toss to combine and keep stirring to finish cooking the pasta*Add a splash of pasta water if/when needed and if you are optionally adding parmesan cheese, add some to the pan and stir to combine

5. 5

   Give it a taste, once the pasta is cooked to your liking, add a drizzle of extra virgin olive oil and it's ready to serve! Garnish with some basil leaves and parmesan cheese (optional), and enjoy your vibrant Cherry Tomato Pasta!