Recipe
1. Begin by bringing a large pot of water to a vigorous boil. Generously season the boiling water with salt to flavor the pasta as it cooks.
2. In a saucepan over medium heat, add 4 tablespoons of extra virgin olive oil. Allow it to heat up gently.
3. Carefully add the pasta to the boiling, salted water. Set a timer for 1 minute less than the package directions suggest for al dente pasta. The pasta will continue to cook in the saucepan later.
4. While the pasta is cooking, add the two peeled garlic cloves into the warm olive oil in the saucepan. Allow them to sizzle and infuse the oil for about 1-2 minutes.
5. After the garlic has started sizzling, add the sliced cherry or grape tomatoes to the saucepan. Stir occasionally to evenly coat them with the aromatic olive oil and prevent them from burning.
6. As the cherry tomatoes cook, they will naturally release their juices. This should take approximately 8-10 minutes. Gently press the tomatoes into the pan to help release their juices and create a sauce. Be cautious not to overpress, as you want to retain some tomato chunks in the sauce.
7. To prevent the tomato juices from sticking to the pan, add a small amount of pasta water while the tomatoes are cooking. This will help create a flavorful sauce.
8. Add salt to taste to enhance the flavors of the sauce. Remember, you can always adjust the seasoning later.
9. Once the sauce is ready, remove the two garlic cloves from the pan. They've served their purpose by infusing the oil and can now be discarded.
10. When the timer for the pasta is up, use tongs to transfer the cooked pasta directly from the boiling water to the saucepan with the tomato sauce. If you strain the pasta, reserve some pasta water for later use.
11. Add a ladle-full of pasta water to the pan. Stir the mixture until the sauce thickens slightly and becomes creamy from the pasta water , coating the pasta evenly (1-2 minutes). The pasta will finish cooking in the pan.
12. Turn off the heat and tear the fresh Genovese basil leaves directly into the pan. Avoid chopping the basil; tearing preserves its aromatic oils.
13. Your pasta is now ready to be served. Plate it up immediately, and enjoy the vibrant flavors and aromas of this delicious dish!
