Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. spaghetti
1/4 cup extra virgin olive oil
4 garlic cloves, minced
2 pints cherry tomatoes
Salt to taste
4 tbsp. butter
1/4 cup Parmigiano Reggiano, finely grated
1/4 cup basil chiffonade (plus more for garnish)
Pasta water as needed
Directions
Bring a large pot of water to a boil.
Meanwhile, add the olive oil to a large sauté pan and sauté the garlic over medium-low heat for 1-2 minutes.
Add the cherry tomatoes to the sauté pan and salt to taste. Let simmer over medium-low heat until the tomatoes begin to burst, about 10 minutes.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it directly to the pan with the cherry tomatoes along with the butter and 1/4 cup of pasta water. Toss on medium heat.
Add the parmigiano and toss again, adding more pasta water as needed, 1/4 cup at a time.
Lastly, add the basil chiffonade and toss again.
Plate and top with more basil and Parmigiano.