Spaghetti with Olive Oil, Garlic and Tomato

This recipe makes 2 servings.

We cook it this way; it's not the traditional Italian version, but we enjoy it this way. If you like, you can add dried chili flakes to this dish, but we leave them out here.

It's a quick and easy dish to make and one we have regularly.

Ingredients

• 300g spaghetti.
• 130 ml extra virgin olive oil.
• Cherry tomatoes.
• Two large cloves of garlic.
• Parmigiano cheese.
• Chilli flakes (optional).

Cooking Method

1. Slice the garlic into thin slices.
2. Slice the tomatoes into slices, about four slices per cherry tomato.
3. Add the olive oil to a saucepan and add the garlic slices.
4. Gently heat the oil and garlic on a low heat while we prepare the rest of the dish. This slow heating draws out the garlic flavour in the oil.
5. Heat salted water in a large pan and bring to a boil.
6. Add spaghetti to the boiling water and cook for one minute less than the cooking instructions require.
7. Raise the heat for the olive oil and garlic if necessary; we want it sizzling when we add it to the spaghetti, but be careful not to burn the garlic.
8. Drain the spaghetti in a colander.
9. Add spaghetti back to the large pot without the water.
10. Pour the olive oil and garlic over the spaghetti and mix.
11. Add the sliced tomatoes to the pot and mix so the tomatoes warm through.
12. Dish the spaghetti into two warm bowls to serve.
13. Spoon the remaining olive oil and garlic from the pot and drizzle over the spaghetti.
14. Sprinkle some dried chilli flakes over the spaghetti if you like.
15. Grate Parmigiano cheese over the spaghetti.

Enjoy.