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Fresh cherry tomato and parsley pasta
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon chili flakes
- 1 pint cherry tomatoes, halved
- 1/2 bunch parsley, chopped
- 1 large pinch flaky salt
- 1 package pasta
- Parigiano-reggiano, to top
Directions
1. Over medium heat, add 4 tablespoons of extra virgin olive oil to a saucepan. Add your diced onion and cook slowly while stirring so that the onion does not brown too quickly.
2. When onion is translucent, add your crushed garlic and chili flakes and cook for 1-2 minutes. Add your halved cherry tomatoes and continue to cook until they are soft.
3. Add more olive oil to pan if it looks like things are sticking and season with salt. Add chopped parsley and then toss in your favourite al dente pasta – spaghetti works best.
4. Once plated, top with grated parmigiano-reggiano.
