|Quick and easy Roman pasta|
1/2 lb. spaghetti
1/4 cup of olive oil
4 large garlic gloves,thinly sliced
1 jar of Antica Enotria organic cherry tomatoes, drained*from Williams-Sonoma
4 large fresh basil leaves, thinly sliced
Kosher salt, to taste
Fennel salt, to taste
Fresh grated Pecorino cheese for serving
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain, reserving 1/2 cup of the cooking water. Set aside.
In a large saute pan over medium heat,warm the olive oil. Add the garlic and cook, stirring until fragrant, about one minute. Add the cherry tomatoes and cook for about five minutes, stirring occasionally and gently smashing about half of the tomatoes. Add 1/4 cup of the reserved water and bring to a simmer.
Add the pasta and toss together until well combined and warmed through, about two minutes, adding more cooking water as needed to create a light sauce. Sprinkle with fresh basil and fennel salt. Serve immediately. Serves four. I did substitute the cheese since i had it on hand.
This dish took no time at all to prepare!