Spaghettini With Burst Cherry Tomatoes

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 pints cherry tomatoes (mixed heirloom, currant tomatoes and grape tomatoes)
• 1/2 teaspoon fine sea salt
• 2 garlic cloves, thinly sliced
• 1 lb spaghettini or 1 lb spaghetti
• 1/3 cup basil, leaves. thinly sliced fresh
• 1 1/2 cups parmesan cheese, freshly grated
• fresh ground pepper

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. add remaining tomatoes; cook, tossing once, 2 minutes.
• 3 push tomatoes to one side of pan; add garlic. cook until fragrant, 3 to 4 minutes. stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. remove from heat.
• 4 add pasta to boiling water; cook until al dente, about 8 minutes. meanwhile, gently reheat sauce.
• 5 drain pasta; place in serving bowl. add sauce and basil; toss. add 3/4 cup of the cheese; toss. add remaining ¾ cup cheese; toss.
• 6 season with pepper.