Spaghetti ai Pomodorini (Cherry Tomato Pasta)

Shopping list

• 200 g spaghetti

  Sub
• 13 pieces cherry tomatoes — 12–14 cherry tomatoes

  Sub
• 1 tbsp olive oil

  Sub
• 1 small garlic bulb — (or 8–10 cloves), thinly sliced

  Sub
• 1 piece fresh red chilli — thinly sliced

  Sub
• 0.5 tsp chilli flakes

  Sub
• 0.5 tsp crushed black pepper

  Sub
• salt

  Sub
• 3 cubes cold butter

  Sub
• 4 tbsp reserved pasta water

  Sub
• 1 cup grated Parmesan cheese

  Sub
• fresh basil leaves

  Sub

Step by step

1. 1

   Cook the spaghetti until al dente and reserve 4 tbsp of the pasta water.

2. 2

   Heat the olive oil and sauté the garlic and fresh red chilli until fragrant.

3. 3

   Add the cherry tomatoes, season with salt and black pepper, and cook until softened. Gently mash them with a fork.

4. 4

   Stir in the chilli flakes, then add the cold butter and reserved pasta water. Turn off the heat and stir until the sauce becomes thick and glossy.

5. 5

   Toss in the cooked spaghetti, then finish with Parmesan and fresh basil. Mix well and serve.