Sticking with the same theme as yesterdays post, we are using tomatoes and basil in this yummy pasta. I had to pick them from our garden before they went bad! This is a super quick 10 minute meal! I used a lot of crushed red peppers in mine because I like the heat, you can def use less and just add more if you need too. This is going to be a new regular at our house, especially on days I don't want to cook a full meal!
Ingredients:
1/2 box Spaghetti
4 tbsp Olive Oil
6 cloves Garlic, very thinly sliced
2 tsp Red Pepper Flakes
1/2 cup Grated Parmesan
12 Cherry Tomatoes, halved
1 bunch Basil, very finely chopped
Salt and Pepper, season to taste
Instructions:
Bring a large pot of salted water to boil and begin to cook the spaghetti based on package instructions.
In a medium skillet, heat 2 tbsp olive oil over medium heat, then add the sliced garlic cloves and red pepper flakes. Cook until the garlic is golden-brown.
Drain the pasta and add it to the skillet with the garlic and chilli flakes.
Reduce the heat to low and add the cherry tomatoes and parmesan and the rest of the olive oil and stir to coat the spaghetti. Turn off the heat and stir in the basil. Sprinkle with salt and pepper and serve.
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