Serving size = 1
- 12 Cherry Tomatoes
- 2 oz. Spaghetti
- 1 Tsp. Garlic
- 1 Tbl. Olive Oil
- 1 knob of Butter
- 1/2 cup Spaghetti water
- 1/2 Tsp. Basil dried or a handful of fresh cleaned basil.
Cook spaghetti to al dente and save 1/2 cup of the cooking water.
Cut the cherry tomatoes in half and mince 1-2 cloves of garlic. Mince some onions or shallots if you wish.
Saute the tomatoes on medium to low in the oil and half the butter.
When the tomatoes begin to thicken add the garlic, onions or shallots. Add some of the butter if needed.
After a few minutes add dried or fresh basil.
Add the spaghetti, more butter and a little cooking water.
Let thicken, then keep thinning with the cooking water until desired consistency is achieved.
Season to taste with sale e pepe.