Pasta with Cherry Tomatoes

Spaghetti coated in a glossy sauce created by the emulsion of olive oil and pasta water. The cherry tomatoes, lightly confit, provide an acidic sweetness that bursts in the mouth under fresh basil.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 590
• Protein: 19 g
• Carbs: 84 g
• Fat: 20 g

Ingredients

• 400 g Spaghetti ( dry )
• 500 g Solanum lycopersicum esculentum M. ( halved )
• 3 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 50 g Parmesan cheese ( grated )
• 1 piece Basil ( chiffonade leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Pasta water

   Bring a large pot of water to a boil. Salt generously once it reaches a rolling boil. Drop the spaghetti and stir to prevent sticking.

2. Sauce base

   In a sauté pan, heat the olive oil. Add the garlic. When it starts to turn lightly golden and the aroma fills the air, it is ready. Do not let it brown.

3. Cooking tomatoes

   Add the cherry tomatoes. Let them cook down over medium heat. The skins should shrivel and the tomatoes should start to burst, releasing their sweet juice.

4. The emulsion

   Take a ladle of pasta cooking water and pour it into the pan. Stir vigorously to create a creamy sauce that coats the spoon.

5. Final toss

   Drain the pasta al dente and toss it into the sauce. Add the parmesan and basil. Sauté for one minute so the sauce clings perfectly to the pasta.

Chef's tips

• Never rinse the pasta: the surface starch is the glue that binds the sauce.
• The cooking water should be as salty as seawater to season the core of the pasta.

Storage

Eat immediately to preserve the al dente texture. Keeps for 24h in the fridge but the texture will become soft.