Sometimes simple is best. Save this recipe for summer when tomatoes are at their very best.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 3 – 4
INGREDIENTS
250g raw squid ink spaghetti
1/4 c extra virgin olive oil
8 cloves garlic, sliced finely
3 fresh bay leaves
1 tsp chilli flakes or less if you like it milder
1/2 c white wine
Salt and freshly ground black pepper to taste
450g cherry tomatoes, halved
50g parmesan, shaved or grated
METHOD
Cook the pasta per the directions on the packet until just al dente. Drain and reserve half a cup of the cooking liquid.
In your Ironclad Legacy Pan, saute the garlic and bay leaves in half the olive oil until the garlic is just starting to turn golden brown. Add the chilli flakes, half the tomatoes and the wine and simmer until the liquid has reduced by half. Add the remaining olive oil, salt and pepper and bring back up to the simmer.
With the heat on very low, add the cooked pasta and half the parmesan cheese and extra cooking liquid if required and toss gently until the pasta is evenly coated.
Bring the dish back up to a simmer and finish with the remaining tomatoes, parmesan cheese and extra flaked salt and freshly ground pepper on top.
Serve hot to the table.
