Classic Tomato Spaghetti
Author: Lisa, Goodmayes (originally by Risa G from Mimi's Cyber Kitchen)
454g/1lb fresh cherry tomatoes
3 cloves garlic - minced
Fry Light (olive oil)
2 tsp dried red chilli flakes or chilli powder (use paprika if you want colour
but no heat)
Salt and pepper - to taste
454g/1lb spaghetti
Italian flat parsley - chopped, for garnish
28g/1oz grated Pecorino Romano or Parmesan Cheese - for garnish (use as an A
choice)
Place cherry tomatoes on a baking sheet and bake for 5 minutes at 375°F.
Remove from oven and allow to cool 15 minutes. Cut the tomatoes in half,
keeping the seeds and skin.
Sauté the garlic for 2 minutes. Then turn the heat to high, add the
tomatoes, and sauté for 5 minutes. Sprinkle with chilli flakes and salt and
pepper.
Cook the spaghetti in boiling salted water until it is al dente. Drain
and toss with the tomato mixture. Sprinkle the Italian parsley and the cheese
on top.
Heat Scale: Medium
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