Ingredients
Scale
- 1 pint of cherry tomatoes, cut each in half
- 2 tbsps olive oil
- 1 lb cooked spaghetti
- 1/4 cup Italian style bread crumbs
- pinch of salt
- 3–4 cloves of garlic, minced
- 1/4 cup grated parmesan cheese
- 1/2 cup fresh basil, chopped
- 1/2 cup reserved water from cooking the pasta
- 1 tsp hot pepper flakes (optional)
Instructions
- Cook the pasta according to package directions and reserve 1/2 cup of the water and set aside.
- Drain the pasta and set aside.
- Bring a skillet to medium heat and add the olive oil.
- Add the tomatoes to the pan and give them a stir. Cook them for about 1 minute or until they’re softened.
- Add salt and the garlic to the pan. Lower the heat and cook for about 30 seconds.
- Using tongs add the pasta to the skillet and coat with the oil and the tomatoes.
- Add reserved pasta water.
- Turn off the heat.
- Add cheese, bread crumbs and basil and use the tongs to make sure everything is coated.
- Remove from heat and serve.
