Spaghetti Pomodorini Diavolo
Spaghetti Pomodorini Diavolo
Spaghetti tossed with oil, garlic, and cherry tomatoes- with a touch of red pepper flakes.
Spaghetti Pomodorini Diavolo
Spaghetti Pomodorini Diavolo
Spaghetti tossed with oil, garlic, and cherry tomatoes- with a touch of red pepper flakes.
Ingredients
  • 1lb of spaghetti
  • 3-4Tbsp olive oil
  • 2pints of grape tomatoes
  • 4-6cloves of peeled crushed garlicor minced
  • pinch of red pepper flakesuse more if desired
  • fresh parsley or basil
  • 1/4cup of reserved cooking liquid
  • Grated Parmesan Cheese to taste
Instructions
  1. Over Medium heat olive oil in a large sauté pan with crushed garlic and red pepper flakes. Once garlic begins to turn brown add grape tomatoes and sauté another 5 minutes. Salt and pepper to taste. Cover pan for remaining 10 minutes or until tomatoes have softened.You can press on them slightly with a potato masher or a fork to help them release their juices. Add fresh parsley or basil and toss through the mixture.
  2. Cook the pasta according to package directions in plenty of salted water.
  3. Drain pasta – reserving a cup of the cooking water. Pour the pasta into the sauté pan and coat through the tomato and oil mixture. If to dry add a tablespoon at a time of the reserved water until the desired consistency is reached.
  4. Transfer to a serving platter and garnish with plenty of grated parmesan cheese.
Recipe Notes

Salting the pasta not only gives the pasta flavor but it also adds flavor to the water that you need to add to the dish.