This recipe is a fast and fresh dish, and it's a great way to use up a bunch of cherry tomatoes.
- 8 oz spaghetti pasta
- 2 tbsp extra virgin olive oil
- 2 shallots
- 3 cloves garlic
- 1 lb cherry tomatoes
- 1/2 cup fresh herbs (basil, parsley)
- 1/4 cup parmesan cheese
Bring a pot of salted water to boil. Add spaghetti and cook to al dente according to the package. Remove from heat and set aside.
Meanwhile, heat olive oil in a skillet over medium heat. Mince the shallots and garlic. Add them to the pan. Halve the cherry tomatoes and add them to the pan. Stir occasionally.
Once the tomatoes start to break down and the juice evaporates, chop the herbs and add them to the pan. Give it a good stir.
Use tongs to transfer the pasta from pot to pan. (The bit of water that comes along with the not-drained pasta should be enough to hydrate the pasta and sauce, but feel free to dip into the pot for more water if necessary to achieve the right consistency.)
Add the parmesan, reserving some for garnish. Mix well.
Plate the pasta. Garnish with parmesan and any leftover herbs. Enjoy immediately.