Pasta al Pomodoro with Sweet Cherry Tomatoes and Basil

Serves 4 people
Cooking time: 20 minutes

2 tablespoons extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
1 pint sweet cherry tomatoes
1/4 cup fresh basil leaves, thinly sliced
salt and pepper
1 pound spaghetti
parmesan reggiano

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Heat the olive oil in a saute pan over high heat until almost smoking. Reduce heat to medium-high and add the garlic cloves. Cook for two minutes until lightly browned. Add the cherry tomatoes and basil. Quickly saute them until almost bursting (about 4 minutes). Season to taste with salt and pepper.

Meanwhile, cook the spaghetti per package instructions. Drain and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then transfer to four warmed pasta bowls. Top with a little parmesan. Enjoy!

Source for Ingredients
quinoa spaghetti, organic cherry tomatoes, parmesan reggiano, and extra virgin olive oil from Whole Foods

organic garlic from West Hollywood Farmers Market

fresh basil from my garden