Pasta allo Scarpariello

Ingredients for 2 servings:

• 160 g pasta, e.g. spaghetti
• 20 ml olive oil
• 1 garlic clove(s)
• 10 small cherry tomatoes, halved
• 3 basil leaves
• Salt
• Grated Parmesan (Parmigiano Reggiano)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring a large pot of water to a boil. Heat the olive oil in a pan over medium heat, add the whole garlic cloves, and fry for one minute. Then add the halved cherry tomatoes and fry for another minute. Add salt if desired and reduce the heat to low. As soon as the tomatoes begin to release their juices, simmer partially covered for about 10 minutes. The tomatoes should now be soft enough to be gently mashed with a fork. Season with salt and turn off the heat. Tear a few fresh basil leaves and stir them into the tomato sauce. Remove the garlic cloves from the sauce. As soon as the water for the pasta begins to boil, add plenty of salt and the pasta, if desired. Cook al dente according to the package instructions. Using tongs for long pasta or a slotted spoon for short pasta, add the cooked pasta to the pan with the tomatoes and mix everything over medium heat. Add a little more pasta water for the desired creaminess, if desired. Transfer the pasta to plates with the sauce and serve sprinkled with Parmigiano Reggiano, if desired.