- Kosher salt
- 1 tbs extra virgin olive oil, divided
- 6 cloves garlic, thinly sliced
- pinch of red pepper flakes
- 16 fresh basil leaves, torn into small pieces, divided
- 2 pints ripe grape tomatoes
- 1/2 lb dried spaghetti
- black pepper to taste
- 1 (oz) Parmesan cheese, grated
- Bring 6 quarts of water to a boil and add about 2 tbs of salt. Cook pasta according to package directions to al dente.
- In a nonstick skillet over medium low heat add 1/2 tbs of the oil, then add the garlic slices and toast until lightly browned. Be careful not to burn.
- Increase the heat to medium and add the pepper flakes and half of the basil leaves. cook for 30 seconds, then add the grape tomatoes.
- Cook the grape tomatoes for about 5 minutes, or until they start to blister and the skins pop.
- Mash the tomatoes gently with a potato masher or fork to make a pulp, then turn off the heat.
- Season lightly with salt and pepper.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Add the drained pasta and reserved pasta water to the tomato mixture, then increase the heat to medium high.
- Add half of the cheese and cook for about 2 minutes or until the sauce begins to cling to the noodles. toss the pasta to coat evenly.
- Add the remaining basil and olive oil , then toss to coat.
- Re season with salt and pepper.
- Divide the pasta among 4 plates and sprinkle with the remaining cheese.