°300g to 500g pasta (see note)
+To prepare tomato cherry sauce:
°600g tomato cherries
°1 liter 4 teaspoon
°High quality olive oil up to 100 ml
°2 cloves garlic, chopped
°Salt of 1⁄2
°1⁄2 teaspoon fresh ground black pepper
° 1 teaspoon optional sugar
°Few fresh basil leaves or the like, or at will
+ For Service:
°Grated Parmesan cheese optional
* Methods :
Boil a large amount of salted water and cook the spaghetti according to the packaging instructions. Save 1 cup (250ml) of pasta water (you can’t use all the water, but the better!) Everything else. Prepare the cherry tomato sauce: heat the olive oil in a large saucepan or saucepan over medium heat. If you want to reduce the acidity of tomatoes, you can add cherry tomatoes, chopped garlic, salt, pepper and sugar. Minutes, stirring occasionally, until the tomatoes are cooked from all sides, and after about five minutes, some tomatoes will begin to explode. Squeeze the tomatoes with a fork until a little puree to allow the juice to drain.
Remove from heat and add basil. Taste and adjust the seasoning.
Place the pasta in the pot, stir in the pasta and sauce, and, if necessary, add some water from the specific cooking water to condense the sauce. Apply to assemble, serve: divide the cherry tomato pasta into 4 bowls and sprinkle with grated Parmesan cheese.