Ingredients:

  • 1 pound (450g) spaghetti
  • 2 tablespoons olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1 pint (500g) cherry tomatoes, halved
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant (but don’t let the garlic brown).
  3. Add the halved cherry tomatoes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 10-15 minutes. Gently crush some of the tomatoes with the back of a spoon to help release more flavour.
  4. Add the cooked spaghetti to the skillet with the tomato sauce. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
  5. Remove from heat and stir in the chopped basil and Parmesan cheese.
  6. Serve immediately, garnished with extra Parmesan cheese.