Pasta with Olive Oil and Tomatoes
Here's a simple Italian pasta with olive oil and tomatoes that you can make all the time. It's easy, ready in 30 minutes and really tasty!
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pan
- 1 large pot
- 1 cheese grater
- 1 silicone cooking spoon
- 1 pasta ladle
Ingredients
- 300 gr Spaghetti con curva - Taste with Gusto
- 2 cloves garlic
- 25 cherry tomatoes
- 5 tbsp Belmorso Extra Virgin Olive Oil 1 lt
- Pecorino cheese as much as you like
- Fresh basil leaves
Instructions
- Peel and chop the garlic. You can also mince it, if you prefer.
- Cut the cherry tomatoes in half.
- Sauté both in EVOO in your pan. At this point, you want to use 2 tablespoons out of the 5.
- Boil the water for the pasta and cook the spaghetti following the packaging instructions.
- Grate your pecorino, about a handful or 50 gr.
- Set some pasta cooking water aside.
- Drain the pasta and add it to your pan with the tomatoes, if large enough, or to your pot. In that case, you want to add the tomatoes you cooked in garlic.
- Add the rest of the Belmorso EVOO, some cooking water (3-5 tablespoons), and mix.
- Add the pre-grated pecorino cheese and mix well.
- Serve with some chopped fresh basil on top.
Notes
If you want to reduce the calories, you can serve 100 gr per person.