INGREDIENTS

SERVES 4-6

2 tbsp. of olive oil

2 pints of cherry tomatoes (If you are fortunate enough to have a garden and pick the cherry tomatoes off vine just before you make the sauce it makes the world of difference in the flavor.)

1½ tsp. crushed red pepper flakes optional (Only add if you want a little spice.)

3 cloves of garlic, chopped

salt and pepper, to taste

10-15 basil leaves (Additional leaves for garnish. For garnish, chiffonade basil leaves-roll leaves and slice.)

¼ cup of Parmesan cheese, additional to top each dish

1 lb. spaghetti (Buy pasta imported from Italy and ALWAYS cook al dente.)

1. Before you start your sauce, boil water for the spaghetti. Add salt to pasta water (about 2 tbsp.).

2. On medium heat, add olive oil to sauce pan, once oil is heated, add cherry tomatoes and salt and pepper to taste. Cover and let simmer for a few minutes, stir occasionally. Once tomatoes start blistering and releasing juices, add chopped garlic. Stir for about 60 seconds. Lower heat to low and cover.

3. Once pasta is cooked, reserve a cup of pasta water. Drain pasta and add on top of cherry tomato sauce, add basil and Parmesan cheese on top of pasta. Before you toss pasta with sauce, remove from heat. If pasta is dry, add some of reserved pasta water.

4. Once plated, add more Parmesan and top with basil garnish.

NOTE: A pasta dish should be served with Italian bread (buy the best bread that you can; if you can go to a real bakery, I highly recommend that), a salad, and a nice glass of wine.

Once you master this simple pasta sauce, it can be the base for so many other dishes. One of my favorites is adding cod and ca-pers to the sauce.