Ingredients
2 pints cherry tomatoes
4 large garlic cloves thinly sliced
1/2 lb. dry pasta spaghetti, bucatini, or penne rigate
1 cup Parmesan cheese
6 tbsp extra virgin olive oil or cooking oil
salt + pepper
Directions
1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. Bring a large pot of water to boil.
4. In a cold skillet, heat 4 tbsp of olive/cooking oil and garlic over medium heat. Watch the skillet and stir frequently so that the garlic doesn’t brown. This should take about 2-3 minutes.
5. Add the cherry tomatoes to the skillet and let it cook for about 8 minutes over medium-low heat. Stir the tomatoes frequently and press down on the blistered tomatoes to help release the juices.
6. While the cherry tomatoes are simmering, cook the pasta al dente according to package instructions. Make sure to reserve about a cup of pasta water and set aside.
7. Once the tomatoes have softened, season with salt and pepper.
8. Add the drained pasta to the tomatoes and about 1/3 cup of pasta water. Increase the heat to high.
9. Stir and toss the pasta with the tomato sauce vigorously until you get a creamy texture to the sauce. Then remove the skillet from the heat and add the Parmesan and 1 tbsp of virgin olive oil/cooking oil. Plate and garnish with more fresh basil and parmesan. Serve immediately. Enjoy!