This dish is so easy to make. By the time your pasta is done cooking, your sauce is done. Its light and fresh and summery and I can't wait to make it next time with cherry tomatoes from our garden. This recipe is from Coastal Living Magazine, Sept 2013.Ingredients:
1/2 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 container red cherry tomatoes halved if large
1 container yellow cherry tomatoes halved if large
1/2 tsp salt and pepper
1/2 cup chopped fresh basil
1 lb thin spagetti cooked
1/3 cup freshly grated parmesan cheese
Directions:
Cook pasta according to box.
Heat oil in large skillet over medium heat. Add garlic and red pepper flakes. Cook stirring constantly 1-2 minutes. Add tomatoes, salt and pepper. Cook stirring constantly for 5 minutes. If tomatoes stay whole during cooking pierce with a knife to break and allow juices to escape. Remove from heat and stir in basil.
Divide pasta among serving bowls. Top with cherry tomato sauce and sprinkle with parmesan cheese.
Enjoy!!
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