Ingredients:

  • 1 lb (450g) Angel hair or Spaghetti
  • 1 tbsp (15g) Sea salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (12g) Garlic, thinly sliced
  • 2 pints (600g) Cherry tomatoes, halved
  • 1/2 tsp (3g) Red pepper flakes
  • 1/2 cup (50g) Fresh basil leaves, torn
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 tsp (3g) Black pepper
  • 1/2 tsp (3g) Kosher salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente (usually 1-2 minutes less than the package directions). Scoop out 1 cup (240ml) of the cloudy pasta water before draining.
  2. While the pasta cooks, heat olive oil in the skillet over medium-high heat. Add the sliced garlic and red pepper flakes; sauté for 60 seconds until the garlic is fragrant and translucent but not brown. Toss in the cherry tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes collapse and release their juices.
  3. Transfer the drained pasta directly into the skillet with the tomatoes. Pour in 1/4 cup (60ml) of the reserved pasta water and the grated parmesan. Toss vigorously over medium heat for 1-2 minutes until the sauce becomes glossy and clings to the noodles. Turn off the heat, stir in the fresh basil and black pepper, and serve immediately.