Spaghetti Con Pomodorini e Basilico

  • 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.