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Ingredients
- 1-18 pound Ripe Cherry Tomatoes (500g)
- 1 clove Fresh Garlic, Finely Chopped
- 10 leaves Fresh Basil
- 14 ounces, weight (400g) Pennette Pasta
- Extra Virgin Olive Oil
- Salt
Method
- Put a good-sized pot of salted water to boil for the pasta.
- It is important to cook the pasta in lots of water!
- In the meantime, cut the cherry tomatoes into quater slices (or smaller if the tomatoes are big), sprinkle with some salt and let drain in a colander for a few minutes to get rid of the extra water, or it will just puddle on the bottom of your serving bowl.
- Put the tomatoes in a heat-resistant bowl with the garlic, torn or chopped basil and enough olive oil to coat the pasta.
- Toss with cooked pasta and serve.
