Recipe: Spaghetti with Cherry Tomato and Basil Sauce
Posted Jun 08 2010 12:00am
When my schedule gets super busy, sometimes making a big hearty meal for myself and Jeffrey can be a daunting task, or at least that was the case until I made this recipe.
Pasta has always been a favorite dish of mine. When I was growing up, every week I’d make a big batch of pasta to feed myself for a few days. I loved it then, and I love it now. Here’s my new favorite pasta dish, I hope you enjoy! Serve it with some sauteed spinach and a nice glass of deep, dark red wine, like Volatus .
Serves 2 – 4 people
1/2 lb spaghetti pasta
1 tsp salt, for water
2 tbsp olive oil
2 cloves garlic, green center removed and minced
1/8 tsp red chili flakes
2 cups cherry tomatoes, halved
1/4 cup fresh basil, sliced
1 tsp red wine vinegar
Salt, to taste
Black pepper, to taste
Parmesan cheese, grated
Bring a large pot of salted water to a rapid boil. Add spaghetti and cook until al dente, about 15 – 18 minutes. In a skillet, heat the olive oil. When shimmering, add garlic and reduce heat to medium-low. Cook garlic until fragrant, about 1 minute. Add chili flakes and mix around. Add cherry tomatoes and cook for another 5 minutes, until tomatoes get very tender and start to fall apart. Add red wine vinegar and salt. When sauce is cooked, turn off heat and stir in basil and black pepper.
When pasta is finished cooking, drain and add to sauce in skillet. Stir to combine, using heat if necessary. Serve with grated parmesan cheese and more basil if desired.