Cherry Tomato Pasta
Servings: 4 people

12 ounces (340 g) spaghetti or linguine, bucatini, or your favorite pasta
2 pounds (900 g) cherry tomatoes halved
2 tablespoons extra virgin olive oil
2 cloves garlic grated
1 teaspoon salt + black pepper to taste
¼ teaspoon red pepper flakes or more to taste
½ cup (1 handful) basil leaves loosely packed, or 1 teaspoon dried oregano
½ cup (50 g) Parmesan cheese finely grated from a block of Parmigiano Reggiano or Grana Padano for best melting

Cook the pasta: Bring a large pot of water to a boil and salt it generously.

Add 12 ounces spaghetti and cook for 2 to 3 minutes less than the package directions.

Make the tomato sauce: Cut 2 pounds cherry tomatoes in half. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.

Add the tomatoes, 2 cloves garlic (grated), 1 teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Before draining the pasta, save 1 cup of pasta water.

Drain the pasta and add it to the skillet with ½ cup pasta water and ½ cup basil leaves.
Cook over medium heat for about 2 minutes,
stirring often, until the pasta is al dente and the sauce clings to it. Add more pasta water if the sauce looks dry.

Add Parmesan and serve: Turn off the heat, then stir in ½ cup Parmesan cheese until melted and creamy.

Serve immediately with extra basil, black pepper, and a drizzle of olive oil.