1/4 Pound Spaghetti
20-30 Cherry Tomatoes
1/4 Cup Extra-Virgin Olive Oil
2 Garlic Cloves
Red Pepper Flakes (according to taste)
Cut tomatoes in half, add a pinch of salt and toss together in a bowl. Let sit. Meanwhile, smash the garlic cloves with the flat side of a knife and sauté in heated olive oil. Add pepper flakes. Sauté until garlic is lightly browned. Add chopped tomatoes and any liquid from the tomatoes. Add ½ teaspoon of salt. Cover and cook on very low heat until the tomato halves begin to fall apart, usually about 45 minutes. I open the lid frequently to check that the liquid hasn’t all evaporated and give the toms a smash to squeeze out the juices once they’ve started softening. Once they’ve started softening, start your pasta. When the pasta is al dente, drain and add to the tomatoes in the sauté pan. Toss lightly to mix. Top individual servings with fresh grated parmesan cheese.
Note: If the tomato mixture gets too dry I sometimes add a little white wine while it's cooking or you can also add some of the cooked pasta water afterwards.