Pasta Aglio e Olio with Cherry Tomatoes

Ingredients

• 180 g Spaghetti
• 3 tbsp Olive oil
• 3 cloves Garlic
• 1/2 tsp Red chili flakes(optional)
• 250 g Cherry tomatoes
• 1 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 2 tbsp Fresh parsley (chopped)(optional)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the spaghetti until al dente, about 10–12 minutes; reserve about 1/2 cup (120 ml) pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced or minced garlic and chili flakes; cook 30–60 seconds until fragrant (do not brown).

3. 3

   Add the cherry tomatoes to the skillet. Cook 5–7 minutes, stirring, until they burst and become glossy.

4. 4

   Add drained spaghetti to the skillet. Toss well, adding a splash of reserved pasta water as needed to make it lightly glossy. Season with black pepper and salt to taste; toss in parsley and lemon juice if using.