Cherry Tomato Pasta with Garlic and Basil

Ingredients

• 200 g spaghetti or linguine
• 250 g cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 small pinch chili flakes, optional
• 25 g parmesan, finely grated
• A handful of fresh basil leaves
• 1 tsp lemon juice, optional
• Sea salt
• Freshly ground black pepper

Method

1. Step 1. Bring a pot of well-salted water to a boil. Cook the pasta until al dente, then reserve a cup of starchy pasta water before draining.
2. Step 2. While the pasta cooks, warm olive oil in a wide pan over medium heat. Add garlic and chili flakes, then cook for 30 seconds until fragrant but not browned.
3. Step 3. Add the cherry tomatoes with a pinch of salt. Cook for 6 to 8 minutes, pressing a few tomatoes with the back of a spoon so they release their juices.
4. Step 4. Add the drained pasta to the pan with a splash of pasta water. Toss vigorously until the tomato juices and olive oil become glossy.
5. Step 5. Turn off the heat, fold in parmesan and torn basil, then loosen with more pasta water if needed. Finish with black pepper and a little lemon juice if the tomatoes need lift.

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