Eastington@Paddington

this recipe comes from Pronto Pizza and Pasta (Canada): https://www.instagram.com/p/DI5DrEopdj2/

I love the speed and simplicity of this.

For 2 people:

-3 whole garlic cloves fried in EVOO, and discarded (or eaten in my case)

-Cook the spaghetti in salted water. I used the squid ink infused pasta. I love the contrasting colour to the tomatoes, basil and cheese. It takes 8minutes to al dente. In that time the sauce is cooked.

-During the pasta cooking time, a 250g punnet of mini Roma tomatoes sliced in half and fried in the garlic infused oil.

-Add torn basil leaves, cooked pasta, with some pasta water.

-Serve with grated parmesan.

Very simple and tasty.