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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I saw Michael Chiarello prepare this on his show and I had to have the recipe. My cherry tomato plants are PLUM FULL and I will need all the cherry tomato recipes I can find. This one has been added to the list. Ingredients:
3/4 lb spaghetti |
1/4 cup olive oil, plus more for drizzling |
1/4 cup sliced garlic |
1/4 teaspoon red pepper flakes |
1 pint cherry tomatoes, stems removed and crushed between your thumb and forefinger |
1/2 cup fresh basil leaf, torn into 2-3 pieces |
salt and pepper |
parmesan cheese, for topping |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
2. While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
3. Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
4. Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
5. Add the basil and season with salt and pepper.
6. When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
7. Return the pasta to the warm pot off the heat.
8. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
9. Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.
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