Ingredients:

  • 500g cherry tomatoes, halved
  • 60ml extra virgin olive oil
  • 20g garlic, thinly sliced
  • 1g red pepper flakes
  • 6g sea salt
  • 1g black pepper
  • 5ml balsamic vinegar
  • 450g spaghetti or linguine
  • 30g fresh basil leaves, torn or chiffonade
  • 50g parmesan cheese, freshly grated
  • 120ml pasta water, reserved

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Reserve 120ml of starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Add sliced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant and translucent.
  3. Increase heat to medium-high and add cherry tomatoes. Cook undisturbed for 3-4 minutes until skins pucker, then stir and cook for another 5 minutes until jammy. Stir in balsamic vinegar, salt, and pepper.
  4. Toss the drained pasta into the skillet. Pour in the reserved pasta water and half of the parmesan cheese, tossing vigorously to create a velvety emulsion.
  5. Remove from heat and stir in the fresh basil leaves and remaining parmesan cheese before serving.