A delightful dish that embodies the essence of Italian cuisine, featuring sweet, juicy cherry tomatoes in a traditional Pomodoro sauce.
Ingredients
Scale:
12 oz spaghetti or your favorite pasta
2 cups ripe cherry tomatoes, halved
3 cloves garlic, minced
1/4 cup fresh basil leaves, torn or chopped
1/4 cup extra virgin olive oil
Salt and pepper to taste
Parmesan cheese, grated (optional for serving)
Instructions
In a large pot of salted boiling water, add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
In a large skillet over medium heat, add the extra virgin olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet. Season with salt and pepper to taste. Cook for about 5-7 minutes until the tomatoes start to burst and release their juices.
Add the cooked spaghetti to the skillet with the tomato mixture. Toss to combine, adding a bit of the reserved pasta water if needed.
Stir in the torn basil leaves, mixing well to distribute the fresh herb throughout the pasta. Taste and adjust seasoning with additional salt and pepper if needed.
Plate the pasta, garnishing with additional fresh basil and grated Parmesan cheese if desired. Serve immediately while warm.
