- 1/2 pound (200 grams) Spaghetti (any Pasta)
- 2 cups of Fresh Cherry Tomatoes (or 3–4 regular tomatoes)
- 4 cloves Garlic, sliced
- 1 TBsp Olive oil (or any vegetable oil)
- 1/3 cup Fresh Basil
- 1/3 cup Fresh Parsley (or use one of the two herbs)
- 2 tsp ground Black Pepper
- 1.5 tsp Salt (adjust to taste) (plus more for boiling Pasta)
- Dried herbs – oregano / thyme / parsley (to garnish – optional)
- a pinch of sugar (to reduce tartness of tomatoes)
- Halve the cherry tomatoes and set aside. (If you’re using regular tomatoes, dice them to small chunks)
- In a large pan, add some oil & chopped garlic to the cold oil. Set it on medium heat. As the oil heats up, the garlic infuses its flavor into the oil.
- Once the garlic turns golden brown, add in your prepared tomatoes.
- Season with a good amount of salt, pepper and a bit of sugar. Some tomatoes might be too tart, and the way to reduce its tartness is by adding sugar.
- Mix well & sauté it for about 2-3 minutes.
- Once the juices start coming out, Close the pan with a lid. Leave it slightly open. Crank down the flame to lowest heat possible. Let that cook for about 10-15 minutes.
- Meanwhile…. bring a large pot of water to a boil, add a generous amount of salt & add your Spaghetti (or any pasta you’re using)
- Let the Spaghetti cook for 8-10 minutes or as per your package instructions. Drain the water out, reserving about quarter cup of the starchy cooking water. Set the Spaghetti aside while you work on finishing the sauce.
- Take off the lid form the pan. The tomatoes would have reduced considerably. Give them a quick stir. Add some chopped Basil & Parsley, mix well.
- Add the cooked Spaghetti (or Pasta) & Toss it well with the tomatoes.
- Garnish with some dried oregano or thyme or parsley & serve hot.
- Category: Main
- Cuisine: Italian