Pasta al Pomodoro Fresco

Ingredients

• Spaghetti

  350 g

  $0.66

• Cherry Tomatoes

  400 g

  $2.56

• Garlic

  4 cloves

  $0.16

• Olive oil

  3 tbsp

  $0.29

• Fresh Basil

  1 bunch

  $1.30

• Chilli flakes

  1/2 tsp

  $0.04

• Salt

  1 tsp

  $0.00

• Black pepper

  1/2 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente, about 9 minutes.

2. 2

   Meanwhile, heat olive oil in a wide frying pan over medium heat and gently sauté sliced garlic and chilli flakes for 1 minute until fragrant.

3. 3

   Add halved cherry tomatoes and season with salt and black pepper; cook for 6 to 7 minutes, pressing gently until they burst and release their sweet juices.

4. 4

   Reserve a splash of pasta cooking water, then drain the spaghetti and toss directly into the skillet with the blistered tomatoes.

5. 5

   Stir over low heat for 1 minute to coat the pasta in the sauce, adding a tablespoon of pasta water if needed.

6. 6

   Remove from heat, fold in freshly torn basil leaves, and serve immediately with an extra drizzle of olive oil.