- 2 Cups cups whole cherry tomatoes (I used Sun Gold)
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil, plus more to drizzle on finished dish
- 1/4 cup Parmigiana Reggiana Cheese finely, Parmesan or Pecorino Romano grated plus more for finishing the dish
- salt and pepper to taste
- pasta water
- fresh basil, torn
- 8-16 oz spaghetti
Bring a pot of water that has been salted to a boil. Cook your pasta to your desired firmness! I actually like mine softer than al dente.
While your pasta is cooking, wash and pat dry your tomatoes. Heat the olive oil in a large skillet. Add the garlic and cook until fragrant but don’t burn. Add your tomatoes and cook until they have burst and a sauce begins to form. Shake the pan while cooking to insure all sides are cooking.
When your tomatoes have burst and your sauce begins to make add a little salt and pepper to taste.
Don’t drain your pasta, but remove your pasta with a spider or tongs from the pasta water into your skillet with the sauce. Add a ladle of pasta water and combine your pasta with the sauce and cook for a minute or two. Add the grated Parmesan cheese and combine gently adding more pasta water if needed. Turn the heat off and toss in some torn basil leaves.
Plate your spaghetti and spoon over the remaining sauce. Add some Parmesan strips, drizzle with extra virgin olive oil, and more basil if desired. Bon Appetite!