Pasta with Cherry Tomatoes and Basil

Instructions

1. Step 1

   Halve the cherry tomatoes, thinly slice the garlic, and roughly tear the basil leaves.

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring the water to a boil in a large pot over high heat. Add 1 tbsp (18 gr) of the salt, then add the pasta and cook until al dente according to its package timing.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Pasta, 18.0 gr Salt, 3000.0 ml Water

   Cookware: large pot, wooden spoon

3. Step 3

   While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the prepared garlic and cook until fragrant but not browned.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the prepared tomatoes, the remaining 1 tsp (6 gr) salt, and the black pepper. Cook over medium heat, stirring occasionally, until the tomatoes soften and release their juices.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 600.0 gr Cherry Tomato, 6.0 gr Salt

   Cookware: large skillet, wooden spoon

5. Step 5

   Before draining, transfer about 240 ml of pasta cooking water to a heatproof cup. Drain the pasta.

   Cookware: colander, Heatproof cup, large pot

6. Step 6

   Add the drained pasta to the tomato sauce. Toss over low heat, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.

   Timer: 2 min (fixed)

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat and fold in the prepared basil and Parmesan. Serve immediately.

   Ingredients used: 20.0 gr Fresh Basil, 60.0 gr Parmesan Cheese

   Cookware: large skillet, wooden spoon