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Ingredients
- 5 ounces pasta any kind will do, prefer whole wheat spaghetti
- 1/4 cup basil fresh, chopped
- 1 clove garlic minced
- 14 ounces cherry tomatoes Italian, canned, unpeeled whole, no salt added
- 1/2 teaspoon sea salt preferable high quality
- 1 teaspoon olive oil, extra-virgin as high a quality as you can find
Method
- Preheat the oven broiler.
- Start cooking the pasta according to the package directions.
- Place the whole cherry tomatoes on a baking sheet coated with a light amount of cooking spray.
- Broil until lightly charred.
- In a bowl mix the tomatoes, garlic and olive oil.
- Roughly breaking up the whole cherry tomatoes.
- Add most of the fresh basil and gently mix together.
- Place a serving of the well drained cooked pasta on a plate.
- Top with the tomato mixture.
- Sprinkle with the sea salt, garish with some basil.
- Enjoy.
- For the photo I used President's Choice, Splendido La Cucina Italiana unpeeled whole Italian cherry tomatoes.
- Fresh basil just picked from my herb garden, Maldon Pure Flaky smoked sea salt and Nicolas Alziari stone pressed Extra Virgin Olive oil.
