Pasta with cherry tomatoes and fresh basil

Components

• 80 grams of spaghetti pasta
• Half a tea cup of cherry tomatoes
• One garlic clove
• oil according to preference
• basil leaves as desired
• Add salt and ground pepper gradually, adjusting to your preference.

Stage of readiness

1. Place a pot with 2 liters of water on high heat. Once it boils, stir in half a tablespoon of salt and add the spaghetti. Cook the pasta until it reaches al dente, following the time indicated on the package.

1. In the meantime, get the sauce ingredients ready: peel and finely chop the garlic; wash and dry the tomatoes and basil leaves, then cut the tomatoes in half.
2. Place a frying pan over low heat. While heating, add water and one tablespoon of olive oil, then add the garlic and stir for one minute to release its aroma. Add the tomatoes, season with salt and ground pepper to taste, and sauté until tender. Set aside.
3. After cooking, reserve 1/2 cup of the pasta water and drain the noodles. Move the spaghetti to the skillet and stir thoroughly. For a thinner sauce, slowly add the reserved pasta water. Stir in the basil leaves and serve alongside grated Parmesan cheese.