Spaghetti with Olive Oil, Garlic and Tomato

Quick spaghetti with garlic-infused olive oil, fresh cherry tomatoes and Parmigiano. A simple Italian-inspired pasta dish ready in 30 minutes.

Ingredients

• 200g spaghetti
• 120ml extra virgin olive oil
• 150g cherry tomatoes
• 2 large garlic cloves
• Parmigiano, finely grated, to taste
• Chilli flakes (optional) to taste
• Salt for the pasta water

Method

1. Thinly slice the garlic. Cut each cherry tomato into three or four slices.
2. Bring a large pan of salted water to the boil.
3. Add the olive oil to a saucepan and add the garlic slices gently heating on a low heat while we prepare the rest of the dish. This slow heating draws out the garlic flavour in the oil.
4. Add spaghetti to the boiling water and cook for two minutes less than the packet instructions. The spaghetti will cook further in the following steps
5. Raise the heat for the olive oil and garlic if necessary; we want it just sizzling when we add it to the spaghetti, but be careful not to burn the garlic.
6. Before draining the spaghetti save 120ml of the water, then drain the spaghetti in a colander.
7. Return the spaghetti to the large pot without the water. Pour the olive oil and garlic over the spaghetti and mix thoroughly, then add the 120ml of saved water. Stir together for a minute or two over a medium heat.
8. Add the sliced tomatoes and mix so the tomatoes warm through.
9. Divide the spaghetti into two warm bowls. Spoon any remaining olive oil and garlic from the pot over the spaghetti, then finish with some dried chilli flakes, if using, and grated Parmigiano.