I usually eat my meals alone so there is no incentive for me to slave all day in the kitchen unless I want to try out a particular recipe or if I am craving for something specific. This recipe takes about 15 minutes from start to finish. The sauce cooks the same time it takes to boil the pasta.
- Olive Oil
- Garlic (As much as you like. I used 4 large cloves because I love things garlicky)
- Tomatoes (As much as you like. I used about half a bowl of cherry tomatoes)
- Dried Chilli Flakes (Optional)
- Basil (Sliced or torn)
- Cheese (Optional. Parmigiano Regiano, Pecorino and Mozzarella are safe options)
- Put the pasta in boiling water and set the timer to 1 minute prior to when the pasta will be done. If it takes 11 minutes for the pasta to be done, boil it for 10 minutes. Remember to add salt to the boiling water. Make it taste like the ocean.
- Slice or dice the garlic and put it in a pan with cold oil. Add dried chili flakes if you like a bit of heat in your pasta.
- Chop the tomatoes into halves or quarters (bigger tomatoes) and add it to the pan when the garlic starts to brown. Add some pasta water to stop the garlic from burning.
- Add some salt to the tomatoes and let the tomatoes liquify in low heat. If the sauce starts getting too thick, add pasta water to thin out the sauce.
- Feel free to mash the tomatoes with the back of your cooking utensil.
- When the timer goes off, add the basil and pasta to the sauce and let the pasta cook in the sauce for 1 minute. If the pasta feels a little tight when you try to move it in the pan, add some pasta water to loosen the sauce. Feel free to finish it off with a bit of olive oil.
- Also optional, grate some cheese over the pasta but I recommend adding the cheese to your bowl instead of in the pan. I like mine without cheese.
As always, if there are leftovers, I usually pack them in glass containers and it tastes great the next day. You can eat it warm or cold and it’s delicious.