Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (0.5g) red pepper flakes
  • 8 oz (225g) spaghetti or linguine
  • 1/2 cup (15g) fresh basil leaves, torn
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1/4 cup (60ml) pasta cooking water

Instructions:

  1. Combine the halved cherry tomatoes, olive oil, minced garlic, salt, pepper, and red pepper flakes in a medium bowl. Stir well and let sit at room temperature for at least 15 minutes.
  2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package instructions for an al dente texture.
  3. Scoop out 1/4 cup of the cloudy pasta cooking water before draining the noodles.
  4. Toss the steaming hot pasta directly into the bowl with the marinated tomato mixture.
  5. Add the reserved pasta water and grated Parmesan cheese. Toss vigorously with tongs for 60 seconds until a velvety glaze forms.
  6. Fold in the torn basil leaves at the last second and serve immediately.