I Made the Perfect Cherry Tomato Pasta

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Ladies and gentlemen, today we are making pasta pomodoro. Look at this fresh cherry tomatoes and basil pasta. Oh, get those cherry tomatoes and let’s cut them in half. Okay, of course, we start with the extra virgin olive oil. I basically like to crush my garlic because I like the flavors of crushed garlic. Let’s add the tomatoes inside. Let’s put a nice generous amount of salt and pepper. Cook it on a medium low heat. Okay. What we do is we put the basil. So, what we do here is we break the stove so the flavors come out. So, the juice come out. You press on them. Okay. After 10 minutes, we remove the basil. We’re going to blend this wonderful juice here and these tomatoes. One nice tablespoon of sea salt. to twist and put the pasta in there. Let’s finish our sauce. Okay, we’re going to break the basil in there. Break it. All right, let’s get this beautiful spaghetti. Yum. We’re going to put a little bit of pasta water in there. Just a little bit. Toss, toss, toss, toss. Raw extra virgin olive oil. Last but not least, we need to add more basil on top, please. More basil. M.