Burst Cherry Tomato Pasta

The simplest summer pasta. Cherry tomatoes burst in the pan with garlic and olive oil, making their own silky sauce. Best made at peak season when tomatoes are sweet.

Ingredients

• 500 g cherry tomatoes
• 400 g pasta (spaghetti or linguine)
• 4 cloves garlic, thinly sliced
• 4 tbsp good olive oil
• 1 handful fresh basil leaves
• 50 g parmesan, finely grated
• 1 pinch dried chilli flakes
• 0 to taste salt and black pepper

Method

1. 1

   Bring a large pan of heavily salted water to the boil. Cook pasta according to packet instructions until just al dente. Reserve a mug of pasta water before draining.

2. 2

   While pasta cooks, heat olive oil in a wide pan over medium-high heat. Add garlic and chilli flakes and cook 1 minute until fragrant but not coloured.

3. 3

   Add all the cherry tomatoes. Cook 8-10 minutes, shaking the pan occasionally, until the tomatoes burst and collapse into a rough sauce. Season generously.

4. 4

   Add drained pasta to the tomato pan with a splash of pasta water. Toss vigorously over the heat for 1-2 minutes until the sauce coats every strand.

5. 5

   Remove from heat, tear in most of the basil, and toss again. Serve immediately topped with parmesan and remaining basil.