- 2 cloves garlic, finely sliced
- 2-3 tablespoons olive oil
- 1 box cherry tomatoes
- 1 tablespoon red pepper flakes
- Salt, to taste
- ½ pound spaghetti
- Parmesan cheese, for garnish
In a medium saucepan over medium-low heat, sauté the garlic in olive oil for about 1-2 minutes — you want the slices to start to get tender but not burn.
Raise the heat to medium and add in the cherry tomatoes, stirring occasionally until they start to blister and soften. Now comes the fun part: crush all of the tomatoes with the back of a wooden spoon (just be mindful of the juice that squirts out, you might not want to be wearing white). Mix in the red pepper flakes and season with salt to taste.
While the sauce is cooking, put a pot of water on to boil and cook the spaghetti. When ready, add the pasta to the sauce and toss.
To serve, garnish with a sprinkling of shaved or grated Parmesan cheese.