Cherry Tomato Pasta Sauce
Bursting with garden-fresh flavour – the key to this four-ingredient 10 minute sauce is not to skimp or omit anything. Feel free to add a splash of wine to the sauce.
Serve 2-4
1/4 cup extra virgin olive oil
4 cups whole cherry tomatoes
2-3 tbsp chopped fresh garlic
Generous handful fresh chopped basil leaves
Parmesan cheese, as much as you like
Salt, to taste
8 oz spaghetti or pasta of your choice
In a large pot of boiling water that has been well salted, cook the pasta. Meanwhile, start the sauce.
In a large skillet, heat the olive oil or medium-high heat. Add the tomatoes and season with salt. Let cook until the skins begin to break, about 3-4 minutes. Add the garlic and using the back of a wooden spoon, gently smash the tomatoes. At this point, you can add a splash of white wine if you like. Let the sauce cook until it has thickened slightly, a couple more minutes.
Drain the pasta reserving a cup of pasta water. Add the cooked pasta and the basil to the sauce. Stir to coat the pasta. You can add a bit of reserved pasta water if the sauce becomes too thick. Transfer to serving plates and top with lots of freshly grated parmesan cheese.
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