Directions
- 1Pour olive oil into a pan.
- 2Add garlic cloves to the oil and cook for about a minute maximum.
- 3Add tomatoes to the pan.
- 4Add a good pinch of salt.
- 5Add loads of basil, tearing it with your hands.
- 6Add a touch of water.
- 7Cover and cook for about 5-10 minutes maximum.
- 8Smash the cooked garlic cloves on a cutting board.
- 9Place the smashed garlic back into the sauce.
- 10Add spaghetti to the sauce.
- 11Add pasta water to the spaghetti.
- 12Add olive oil to the spaghetti.
- 13Add fresh basil to the spaghetti.
- 14Grate Grana Padano into the spaghetti.
- 15Mix the spaghetti well.
- 16Serve the spaghetti on a plate.
- 17Top with more sauce.
Ingredients
- 200 g spaghetti
- 300 g mixed cherry and baby plum tomatoes
- olive oil
- salt
- fresh basil
- 3 garlic cloves
- Grana Padano/Parmigiano Reggiano
Equipment
panwooden spoonknifecutting boardladletongsgraterplate
Tips
- Use the best good quality olive oil for this pasta.
- Buy the best bronze drawn dry pasta.
- Buy the best tomatoes, especially for this summer dish.
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