Some days, a tangle of pasta is all that will do. This recipe is lightening fast and just delicious. Don't worry that it looks simple- it is, BUT these ingredients are alchemy together--a classic combination for hundreds of years.
The cooked pasta is tossed with a quick sauce made with 'popped' little tomatoes, garlic-infused olive oil and oregano, then finished torn basil leaves and Parmesan. Use whatever small tomatoes you like- their tomato-y flavor is more concentrated. I used cherry, however grape tomatoes would be fab, too. I also used gluten-free thin spaghetti (I like its robust texture). Use regular pasta if you prefer. Serve hot or at room temperature. Yum.
"You can top the pasta with shreds of Parm at the end, or buy the flat ribbons and stir-in, both ways are so good."
Notes: GF Spaghetti is Barilla. Garlic-infused olive oil is Trader Joe's.
SPAGHETTI MARGHERITA (GF)
Ingredients: 1/2 lb. thin spaghetti, 2 cups halved cherry tomatoes, 2 tbsp. garlic-infused olive oil, 1 tsp. dried oregano, pinch of salt, 1/4 cup torn basil leaves, shredded Parmesan cheese.
1. Cook pasta in very salty water, according to package directions, until al dente. Drain.
2. Heat oil in a large skillet over medium-heat. Tip in the tomatoes, oregano and salt. Cook until they start to sizzle, pop, and collapse, about 5 minutes.
3. Add pasta into the skillet and stir to combine with the tomatoes. Add torn basil, toss.
4. Remove to plates, top with shredded Parmesan.