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Pasta extra-virgin olive oil garlic red pepper cherry tomatoes salt Italian seasoning Parmesan cheese
Viewed: 51 - Published at: 5 years agoIngredients
- 3/4 lb pasta, your choice but a hearty one is best, I use linguine
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/4 cup garlic, rough chop, I used 5 large cloves, amount is flexible
- 1/4 teaspoon red pepper flakes, I use more by sprinkling the bottom of the skillet
- 1 pint cherry tomatoes, cut in half, I used less
- sea salt, to taste
- 1 1/2 teaspoons dried Italian seasoning, can use 1/2 C torn fresh basil leaves
- 1/2 cup parmesan cheese, reggiano cheese, grated
Method
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook al dente according to package directions.
- While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
- Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
- Add the red chili flakes, cook for 30 seconds
- Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
- When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
- Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
- Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
- Drizzle with olive oil, if desired.
- Serve immediately with a salad, crusty bread and WINE!
