Ingredients:

  • 12 oz (340 g) spaghetti
  • Salt, for pasta water
  • 2 cups (approximately 300 g) ripe cherry tomatoes, halved
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) sea salt, or to taste
  • 1/2 teaspoon (2 g) freshly ground black pepper, or to taste
  • 1/2 cup (15 g) fresh basil leaves, chopped (plus extra for garnish)
  • 1 tablespoon (15 ml) balsamic vinegar (optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add spaghetti and cook according to package instructions until al dente.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  4. Add minced garlic; sauté until fragrant (about 30 seconds).
  5. Stir in halved cherry tomatoes, salt, and pepper.
  6. Cook until tomatoes soften and release their juices (about 5 minutes).
  7. Drain the cooked spaghetti, reserving a bit of the pasta water.
  8. Add spaghetti directly to the skillet with the tomato sauce.
  9. Toss well to combine, adding reserved pasta water as needed to achieve desired consistency.
  10. Stir in chopped basil and balsamic vinegar (if using) until combined.
  11. Taste and adjust seasoning if necessary.
  12. Plate and garnish with additional basil before serving.