- 500 g spaghetti
- 3 T extra virgin olive oil
- 1 T garlic, crushed
- 1 T red chilli, finely chopped
- 400 g whole cherry tomatoes
Cook the spaghetti until al dente in a large saucepan of salted water to the boil. Reserve the cooking water.
Heat the oil in a large skillet, then add the garlic and chilli and cook for few seconds.
Add the cherry tomatoes and cook over low heat for few minutes.
Add the pasta to the skillet with a generous splash of the cooking water and cook through until all flavours are combined.
Drizzle with good quality olive oil before serving.
First published in the June 2014
issue of TASTE magazine.