I like the summer cherry tomatoes as they are sweet and less acid, they work very will in this easy recipe. It is combinations of simple and fresh ingredients, the way the original recipe was made back in Italy.

INGREDIENTS:

1 pound of Spaghetti

½ pound of cherry tomatoes

1 clove garlic chopped

½ white onion chopped

2 tablespoon of olive oil

Basil leaves

Salt/freshly ground pepper

Parmesan cheese (optional)

STEPS:

In sautéed pan over medium high heat, add the olive oil, the chopped onion and cook till translucent, then add the chopped garlic and let cooks for about 1 minute. Add the cherry tomatoes and let cook for about 20 minutes or until soft, add the cooking pasta water as needed to keep the sauce, finally season with salt and pepper to taste.

Cook the pasta in boiling salted water according to box direction.

Drain and mix with the sauce and garnish with basil and finish with drizzle of extra virgin olive oil.