1. Slice cherry tomatoes in half
2. Dice garlic
3. Heat a large pan and coat with olive oil
4. Add garlic and chili flakes; cook for 2 minutes, stirring frequently so it doesn’t burn
5. Add cherry tomatoes and cook until they have softened (5-8 mins)
6. Meanwhile, bring a large pot of water to a boil; add salt, then noodles. Cook 1 minute less than package instructions (al dente)
7. Add cooked noodles, parmesan cheese, basil, and ¼ cup reserved pasta water to sauce
8. Stir until the liquid becomes absorbed and all noodles are well coated
9. Serve with extra parmesan, basil and season to your liking
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