Ingredients:

  • 1 lb spaghetti
  • 1 tbsp salt
  • 2 lbs cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp balsamic vinegar
  • 1 cup fresh basil leaves, chiffonade
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, usually 1-2 minutes less than the package says.
  2. Scoop out 120ml of the starchy pasta water and set it aside before draining the noodles. Note: Do this while the pasta is still in the pot.
  3. Heat 60ml olive oil in a large skillet over medium high heat.
  4. Add the sliced garlic and red pepper flakes. Sauté for 1 minute until you smell that toasted garlic aroma.
  5. Toss in the halved cherry tomatoes. Cook for 8-10 minutes until the tomatoes collapse and look jammy.
  6. Stir in the sea salt, black pepper, and 5ml balsamic vinegar.
  7. Lower the heat to medium. Pour in 60ml of the reserved pasta water and stir constantly for 2 minutes until the sauce looks glossy.
  8. Transfer the cooked spaghetti into the skillet. Toss gently for 1-2 minutes until the noodles are fully coated.
  9. Remove the pan from the heat. Fold in the fresh basil and 120ml Parmesan cheese.