Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 4 garlic cloves (thinly sliced)
  • 4 cups cherry tomatoes ((halve some and leave some whole) )
  • pinch of chilli flakes
  • salt and pepper (to serve)
  • 500 g pasta (cooked + 1 cup cooking water reserved)
  • ½ Parmesan cheese (grated )
  • fresh basil leaves (roughly chopped/torn)

Instruction

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
  • While the pasta water comes to a boil and the pasta cooks, make the sauce. Pour olive oil into a large pan set over medium-high heat.
  • Add sliced garlic and allow to fry for a few seconds before adding the cherry tomatoes.
  • Season with chilli flakes, salt and pepper and allow to cook, stirring regularly until the tomatoes start to pop. Squash some of the tomatoes with the back of a wooden spoon to get all the juices to release.
  • Once all the tomatoes have softened, reduce the heat. Add the drained pasta with some of the reserved cooking water. Stir until well combined.
  •  Stir in Parmesan and roughly torn basil leaves then serve.