Buy the best extra virgin olive oil you can afford. If buying the tomatoes, look for ripe tomatoes.
This is something my family loves, hope yours do to.
4 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
800g fresh cherry tomatoes, halved
1/4 cup fresh basil, lightly packed
Freshly grated or shaved parmesan cheese, to serve
Put a large pot of salted water over high heat, bring to the boil. Whilst this is happening, prepare all your other ingredients.
Once the water is boiling, add the spaghetti to the pot and cook as per packet instructions, or until al dente.
Meanwhile, make the sauce: Heat oil over medium high heat. Add garlic and cook until fragrant, add tomato and cook briefly, just to warm through.
Once the pasta is cooked, reserve one cup of the pasta water. Drain the rest of the water.
Add drained pasta into sauce with 3/4 cup of the reserved pasta cooking water. Toss pasta until sauce thickens and sticks to pasta, 1 - 2 minutes, use more water, if needed. Toss through basil. Taste for seasoning.
Just before serving, drizzle with a little more extra virgin olive oil.
Serve with parmesan.
Pin it: www.pinterest.com.au/pin/399413060709016838/