The Mediterranean diet is famous worldwide so in this new recipe learn how to make this quick and easy pasta recipe. This recipe comes together in less than 15 minutes, it's tasty, fresh and summery, there's not much more to ask for! So if your looking for a new pasta recipe, look no further you’ve found it!
This pasta dish is another one of those Southern Italian classics that's greater than the sum of its parts.
It’s fresh, summery and light. I encourage you to buy the best ingredients you can get to make this dish, it uses very few of them and this is a 10 out of 10.
RECIPES:
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INGREDIENTS
200g dried pasta (Im using spaghetti)
300g cherry tomatoes
1 whole clove of garlic
1 teaspoon dried chilli flakes
30g / 1 oz (approx) of unsalted butter
Basil (around 30 leaves)
Parmesan (around 20g)
Prepping the Sauce:
Place a frying pan on medium-low heat and add a splash of olive oil.
Peel one clove of garlic and add it whole to the pan along with a teaspoon of dried chilli flakes.
Cut the cherry tomatoes and drop them into the pan as you cut them.
Turn up the heat slightly and add a generous knob of butter (around 30g).
Stir the tomatoes and season with a bit of salt. Adjust the heat if necessary to prevent burning.
Start boiling water for the spaghetti with a generous pinch of salt.
Cooking the Spaghetti:
Once the water is boiling, add the spaghetti and stir until it becomes flexible and submerged. Use 200g of pasta for 2 people.
Set a timer for 8 minutes (adjusting for the 9-minute cook time stated on the packet).
Continue stirring the tomatoes occasionally.
Finishing the Sauce and Pasta:
Pick the basil leaves from the stalks, reserving the smaller top leaves for decoration.
Finely grate around 20g of Parmesan cheese.
As the pasta timer nears completion, the sauce should have thickened to a jam-like consistency.
Remove the pan with the sauce from the heat. The spaghetti should be al dente; use tongs to transfer it directly into the sauce.
Turn up the heat under the pan, add basil leaves, and shake/stir to coat the pasta.
Add a bit more pasta water to achieve a lightly soupy consistency in the sauce.
Fry the pasta for 1-2 minutes, tossing or stirring, until the water is mostly absorbed, and the pasta is cooked.
If needed, add more water and cover the pan with a lid to help the pasta finish cooking.
Take out the garlic clove from the sauce.
Turn off the heat and add the finely grated Parmesan cheese to the pan, stirring to create a creamy sauce.
If the pasta stiffens, add a dash more pasta water to maintain the desired consistency.
Taste for seasoning and adjust if necessary.