This is the quickest and my most favourite pasta dish to make when I want to serve an Italian dish to my husband. I #gourmetised it up by roasting some cherry tomatoes along with it. This recipe is usually the easiest of all, but the method in which you cook it is what elevates it.
SERVES 4
INGREDIENTS
4 cups spaghetti
2 tbsp olive oil
2 tsp minced garlic
2 tsp chilli flakes
1 cup cherry tomatoes
Salt to taste
Pepper to taste
Handful of basil leaves
1 tbsp butter
Balsamic vinegar (optional)
METHOD
First add the spaghetti in boiling salted water and only cook it until firm or al dente. Keep a cup of the water before draining it. Run some cold water through the spaghetti after draining.
In a pan, pour olive oil, and add the minced garlic along with it. This step is very important. You don't need to heat the oil first. Keep the flame on low, and let the garlic slowly roast. Then add chili flakes and stir.
Next add whole cherry tomatoes and roast only until they are blistered. Meanwhile, add salt, freshly cracked pepper and torn basil leaves to the spaghetti and then add this to the pan along with a tbsp of butter.
Add the reserved pasta water and cook. Lastly add a dash of balsamic vinegar, this is optional.
Top with parmesan cheese.
I served this with roasted vegetables and garlic bread!
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