This is probably the quickest pasta recipe that you will ever do. It is great for the days when you can’t be bothered to cook but you also want something fresh and tasty.
You can really adapt this recipe however you want to suit your tastes and can be cooked all cooked in under ten minutes (well depends how long your pasta takes to cook.) I would recommend tagliatelle or spaghetti to have with this recipe and if you want to know how to make your own pasta to make this dish more impressive see this recipe.
The Recipe (for one):
1/2 tsp fresh garlic chopped, around a small clove
3tbsp good quality extra virgin olive oil
1 tsp dried basil or tbsp of fresh
salt and pepper
100 g (ish) of cherry tomatoes
100g (ish) of pasta
First start to cook the pasta. Then heat up the oil on a medium heat. This needs to be good oil as it forms the base of the sauce, well it is mostly the sauce, so buy a good oil for this. If you want use infused oils like garlic or basil as this will give an extra flavour.
Add in the chopped garlic; I tend to smash it to a paste as I hate large chunks of garlic. Fry this off very slowly for around 5 minutes. Add in the salt, pepper and dried basil; if using fresh basil leave till later.
Chop the tomatoes in to quarters and once the pasta is around 2 minutes away from being done add that in to the pan with the oil. I like my tomatoes to have a bit of bite to them and not be really cooked down too much but if you want them to be more mushy and well done add them in sooner.
Once the pasta is done add about 3tbsp of the pasta water to the sauce, this makes the dish become really creamy and not be too oily. Then drain the pasta and add to the pan. At this point you want to toss the pasta to all the flavours come together. You’re not frying it just mixing the flavours. If you use fresh basil add this in now.
Serve, add a extra drizzle of olive oil, more fresh basil and parmesan cheese.