Paige’s Pasta12-16 oz. thin spaghetti
1/4 cup extra virgin olive oil
20 cloves garlic chopped (about 1/2 cup)
3 (12 oz.) cherry or grape tomatoes (rinsed and halved)
1/2 teaspoon kosher salt
1/2 cup grated Parmigiano-Reggiano
1 bunch basil chopped (about 1/2 cup)
Cook pasta according to package directions. Drain and reserve.
Heat olive oil in large nonstick pan. Saute garlic on low heat for about 5 minutes or until soft (do not let garlic brown). Add cherry tomatoes and salt. Increase heat to medium-high and cook for 5 minutes or until tomatoes become soft. Using a potato masher (or fork or wooden spoon), smash tomatoes until a majority of them pop. Continue to cook over medium-high heat for 5 minutes or until sauce reduces and becomes thickened. Reduce heat to low, add Parmigiano-Reggiano and cook until incorporated into sauce. Add basil and pepper and turn off heat.
Mix cooked pasta into sauce. Toss to coat.Back to Pastas