Delicious anytime, quick, easy, inexpensive... will do your casual family dining or more elegant occasion.
Red flavorsome cherry tomatoes (15-20 oz). PALFO TIP: after years of trial and error I found that the best cherry tomatoes for these recipe are the "Nature Sweet" CHERUBS sold at any supermarket. Of course if you have access to home grown or market cherry tomatoes then it would be fantastic.
Extra virgin olive oil (PALFO TIP: Bertolli; see tips on previous recipes)
Two large garlic cloves
PASTA (4-5 oz per person). PALFO TIP: Barilla, De Cecco or Colavita; see tips on previous recipees; for this recipee use rotini shapes or large shells
Fresh basil leaves
In a medium to large frying pan add extravirgin olive oil using PALFO RULE: cover the bottom and a little more. Add two pressed garlic cloves (PALFO TIP: pressing garlic will remove the skin which causes heartburn and indigestion) and cherry tomatoes cut in half.
Place a large saucepan 3/4 full of water to boil.
Start cooking cherry tomatoes on medium heat. After 5 minutes (or when they get a little soft but not completely remove from heat.
Add salt to boiling water ( remeber to taste the pasta before it is cooked and then from then on learn how much to add each time). Cook Pasta according to minutes on box or "al dente".
A few minutes before Pasta is cooked place cherry tomatoes on heat (medium to low) cook for an additional few minutes, add fresh basil leaves. Drain pasta and add to cherry tomatoes, mix and dish out. Add additional fresh leaves to each plate to garnish and fresh parmesan cheese.