SPAGHETTI WITH CHERRY TOMATOES (from The Little Big Cook Book)

INGREDIENTS:

2 ½ lb cherry tomatoes

2 cloves of garlic – I just put a few heaping spoonfuls of minced garlic

½ tsp crushed red pepper flacks

Dash of oregano – I definitely put more, I just kind of sprinkle it over the whole pan

4 fresh basil leaves torn – I just use dried basil and sprinkle it a few times over the pan

6 tbsp extra –virgin olive oil

Salt and pepper to taste

1 lb spaghetti (I like Tinkyada brand gluten free noodles, they are the best I've found)

DIRECTIONS (from the cook book):

Wash and dry the tomatoes. Cut them in half, and place them in a bowl with the garlic red pepper flakes, oregano and basil. (I just go ahead and through them in the pan with the oil from the get go)

Heat the oil in a large skillet or frying pan over high heat and add the tomato mixture. Cook for 5-6 minutes, stirring often with a wooden spoon. Season with salt and pepper and remove from heat. Do not overcook the tomatoes: they should still be firm and retain their skins.

Start cooking the pasta in a large pan of salted, boiling water for 7-8 minutes (a minute or two less than the box says). Drain the spaghetti and add to the tomato mixture in the skillet. Cook for about 5 minutes more over high heat, tossing constantly so that the tomato sauce is absorbed by the pasta as it finishes cooking.

Serve hot.

Quick Tip (from me – start to finish in 20-30 minutes):

-Put water on to boil – don’t forget to generously salt water!

-While waiting for water to boil cut up tomatoes and mix all other ingredients together

-When water starts to boil, start cooking the pasta

-After a minute or two, start cooking the tomatoes

-When the spaghetti is almost, but not quite done, drain it, add it to the tomato mixture and cook for a few more minutes

-Enjoy!