1. In a tall stockpot, bring 3 quarts of water and 2 Tbs of salt to a boil. 2. Wash and stem the cherry tomatoes. 3. Drop the spaghetti into the boiling water and stir to make sure they don't stick. 4. Cook until al dente, about 11 min, according to package instructions. 5. Meanwhile, place a 12-inch saute pan over medium heat with the oil until hot. 6. Add garlic to the pan and cook stirring occasionally, until garlic is lightly golden, about 30 sec. 7. Add the red pepper flakes and remaining 1/4 tsp of salt; cook until garlic is medium golden, about 1 minute. 8. Increase the heat to high and tilting the pan at an angle, add the tomatoes. 9. Cook, swirling the pan occasionally, until the tomatoes begin to break down, the tomatoes will begin to burst open. 10. Mash a few of the tomaotes with a spoon. 11. If the tomatoes start to dry out, add a little of the pasta water. 12. Drain the pasta when done and reserve a little of the cooking liquid in case sauce gets dry. 13. Add the pasta to the sauce in the saute pan and cook until sauce begins to cling to the pasta, 3-4 minute. 14. Stir in the basil and cook for 30 sec more. 15. Divide among serving bowls and sprinkle with parmesan cheese if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
