4cupscherry tomatoes(halve some and leave some whole)
pinch of chilli flakes
salt and pepper to serve
500gpastacooked + 1 cup cooking water reserved
½Parmesan cheesegrated
fresh basil leavesroughly chopped/torn
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
While the pasta water comes to a boil and the pasta cooks, make the sauce. Pour olive oil into a large pan set over medium-high heat.
Add sliced garlic and allow to fry for a few seconds before adding the cherry tomatoes.
Season with chilli flakes, salt and pepper and allow to cook, stirring regularly until the tomatoes start to pop. Squash some of the tomatoes with the back of a wooden spoon to get all the juices to release.
Once all the tomatoes have softened, reduce the heat. Add the drained pasta with some of the reserved cooking water. Stir until well combined.
Stir in Parmesan and roughly torn basil leaves then serve.