Cherry Tomatoes and Basil Pasta

This is not a saucy pasta dish.

Serves 2

150 g spaghetti

1 garlic clove, chopped

About 12 cherry tomatoes, cut in half

About 1/4 cup of basil leaves

Parmesan cheese

Boil the spaghetti in a pot of salted water until al dente. Save about a half cup of the pasta boiling water. Drain pasta and set aside. In the same pot, on low heat, saute the chopped garlic in about 3 tablespoons of extra virgin olive oil. Just before the garlic starts browning, turn up the heat to medium high and add in the cherry tomatoes and basil leaves. Add some salt and pepper and toss gently for about a minute or two. Add the pasta and a couple of tablespoons of the pasta water and toss gently. Add a bit more pasta water if the noodles start sticking to the pan. Sprinkle over a bit more olive oil and serve with some grated parmesan.