You gotta try this!!

Ingredients

• 12 oz Spaghetti (dry, broken in half for easier stirring)
• 2 pints Cherry Tomatoes (halved; about 500 g)
• 6 cloves Garlic (peeled and crushed)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 cup Parmesan Cheese (freshly grated)
• ¼ cup Pasta Water (reserved from cooking the spaghetti)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until al dente (about 9‑10 minutes). Reserve ¼ cup of the hot pasta water, then drain the noodles.

   Time: PT12M

   Temperature: 212°F

2. Sauté Garlic and Tomatoes

   While the pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant. Add the halved cherry tomatoes, season with a pinch of salt, and cook, stirring occasionally, until the tomatoes are very soft and start to burst (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium

3. Blend the Sauce

   Transfer the cooked tomatoes and garlic to a blender. Add the reserved pasta water (¼ cup) and blend on high until smooth and slightly thickened.

   Time: PT2M

4. Re‑heat the Sauce

   Return the blended sauce to the skillet over low heat, letting it warm through for 2‑3 minutes. Taste and adjust salt and pepper as needed.

   Time: PT3M

   Temperature: Low

5. Combine Pasta and Sauce

   Add the drained spaghetti to the skillet with the sauce. Toss vigorously with the wooden spoon until the noodles are fully coated and the sauce clings to the pasta.

   Time: PT4M

   Temperature: Low

6. Finish with Parmesan

   Remove the skillet from heat. Sprinkle the grated Parmesan over the pasta and toss again until the cheese melts into the sauce, creating a creamy finish.

   Time: PT2M

7. Serve

   Plate the spaghetti, add an extra sprinkle of Parmesan if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

4 g