The BEST Fresh Tomato Pasta - "Less Is More"

Put olive oil in the pan.

Add half of an onion and 6 or 7 cloves of garlic to the pan over medium-high heat.

Stir the garlic and onion to avoid burning, cooking until translucent.

Cut 3 pints of cherry tomatoes in half and add them to the pan.

Immediately salt the tomatoes to season and help release their juices.

Add a little black pepper to the tomatoes.

Start squeezing some of the tomatoes to break them down and release more juices.

Add fresh basil to the pan and stir it around.

Cook the pasta until al dente, then add it to the sauce.

Toss the pasta in the sauce, adding a little pasta water as needed.

Add fresh parmesan reggiano to the pasta and sauce mixture.

Drizzle good quality Spanish olive oil on top.

Garnish with fresh basil leaves.

Equipment Needed

Spice Level:

Dietary

Allergens