Ingredients:

  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 8 oz spaghetti
  • 1 tsp salt

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add halved cherry tomatoes, cut side down. Sauté for 3-5 minutes until the skins wrinkle and they release their juices.
  2. Stir in the sliced garlic and red pepper flakes. Cook for 1 minute until the garlic is translucent.
  3. Lay the spaghetti flat in the pan. Pour in the water and salt. Bring to a simmer, then drop the heat to medium low.
  4. Use tongs to rotate the pasta every 2-3 minutes. Cook for 9-11 minutes until the water reduces to a silky glaze and the pasta is al dente.
  5. Remove from heat. Stir vigorously for 30 seconds to blend the remaining starch and oil into a cohesive sauce.