Pasta con pomodorini

Ingredienti

• 1 lb. dry spaghetti (or linguine)
• 1/2 cup extra virgin olive oil
• 2 lbs cherry tomatoes ((just reds, or a combination))
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 1/2 tsp red pepper flakes, (or to taste (optional))
• 1/2 to 1 tsp granulated sugar, (only if needed)
• 1/2 cup chopped fresh basil ((slice into ribbons), divided)
• 1/2 cup (28g) finely shredded parmesan cheese, (plus more for serving)
• Ricotta cheese, (fresh mozzarella pears, or burrata cheese (any selection brought to room temperature for 30 minutes))

Preparazione

1. 1

   Cook pasta in 3 quarts of salted boiling water, cook to al dente according to directions on package. Reserve 1/2 cup pasta water before draining pasta.

2. 2

   While pasta is cooking heat olive oil in a 12-inch saute pan or pot over medium heat.

3. 3

   Add tomatoes and saute 2 minutes. Add garlic and red pepper flakes then saute 3 minutes longer. Now start to break down some of the tomatoes with the back of a wooden spoon.

4. 4

   Season sauce with salt and pepper to taste and simmer over medium-low heat until most of the cherry tomatoes have burst, about 5 minutes longer.

5. 5

   Reduce heat to low, stir in parmesan cheese. Then add drained pasta, 1/4 cup pasta water, and 1/4 cup of the basil. Toss and warm together for about 1 minute, thin with more pasta water as needed.

6. 6

   Plate and garnish with remaining 1/4 cup basil and more parmesan cheese to taste. If desired serve with dollops of ricotta, or fresh mozzarella, or burrata cheese.