Pasta. Quick.



By Stephanie Saviola


–  1 lb. of thin spaghetti
–  2 pints of cherry tomatoes
–  2 tablespoons if capers
–  3 cloves of garlic, crushed and diced
–  olive oil
–  1/2 cup of chopped, fresh parsley
–  1/2 cup of fresh basil
–  1 cup of pecorino Romano cheese

This is a quick, simple meal and can be thrown together in about the time it takes to cook the pasta.

In a large pot, cook the pasta according to the instructions on the package. Make sure you salt the water before adding the pasta to the pot. While the pasta is cooking coat a medium sauce pan with olive oil and add the 3 cloves of garlic and cook over a medium heat. Make sure the garlic does not burn. Chop the cherry tomatoes in half and add them to the sauce. Continue to cook over medium heat stirring frequently. The to tomatoes should break down fairly quickly. Add cracked black pepper to taste, and if you like a little heat, add some crushed red pepper flakes to give the sauce some spice. After the tomatoes cook for about 6-7 minutes add the capers and cheese. The pasta should be ready. Drain the pasta well, return it to the large pot and add the sauce to the pot. Add the fresh herbs and serve immediately. If you have a good quality olive oil, drizzle some over the top of the pasta right after you plate the dish.

Photo | Source


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