Directions
- 1Cut the washed cherry tomatoes in half. Set aside half of them, un-cut.
- 2Peel three to four garlic cloves and slice them thinly.
- 3Turn on the heat to medium-low and coat the bottom of the pan with two to four tablespoons of olive oil. Add the sliced garlic and cook until lightly golden (about two to three minutes).
- 4Add a quarter teaspoon of crushed red pepper to the pan and stir.
- 5Add the halved cherry tomatoes to the pan. Increase the heat to medium and stir occasionally until they start to burst and release liquid.
- 6Meanwhile, cook the linguine pasta according to the package instructions.
- 7Once the pasta is almost done, add it to the pan with the tomatoes.
- 8Add a little bit of pasta water to the pan and mix well. Taste and add more salt if needed.
- 9Add the fresh basil leaves and stir gently.
- 10Serve and drizzle with extra virgin olive oil
Ingredients
- 1 pound spaghetti
- 1 quart cherry tomatoes
- 0.5 cup basil leaves
- 10 cloves garlic
- 1 tsp kosher salt
- 0.25 tsp crushed red pepper
- 0.25 cup olive oil
- 0.25 cup extra virgin olive oil
- 1 cup pasta water
Equipment
knifecutting boardfrying panwooden spoonstovetongsladlefork
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