- 200 grams spaghetti
- 1½ cups cherry tomato halves
- 2 oz extra virgin olive oil
- 1 sprig fresh basil
- 1 tsp chopped garlic
- Parmesan cheese to taste
Bring 3 liters of water to a rolling boil, with 1 tablespoon of salt.
Cook spaghetti to al dente, approximately 10 to 12 minutes. Heat the extra virgin olive oil in a sauté pan.
Add the chopped garlic, let it cook until golden in colour. Add crushed cherry tomato halves to the sauté pan, season with 1 teaspoon of salt.
Let it cook on high temperature for 4 to 5 minutes.
Toss the pasta together, add fresh basil and serve with parmesan cheese.