Cherry Tomatoes, Basil and Garlic Spaghetti
Simple, easy and quick to make delicious meatless pasta.
Equipment
Ingredients
- 10 oz Spaghetti
- 2 Tbsp Avocado Oil
- 6 cloves Garlic
- 1 cup Cherry Tomatoes rinse well
- 35-50 grams Fresh Basil chiffonade (stack, roll and sliced thinly)
- 125 grams Italian Mozzarella diced, save the whey for cooking
- White Wine
- Salt to taste
- Ground Black Pepper
- Olive oil extra virgin
Instructions
- Cook spaghetti al dente according to package direction.10 oz Spaghetti
- While spaghetti is cooking, set a skillet or sauce pan over high heat.
- Add avocado oil and sauté mince garlic, followed quickly by cherry tomatoes.1 cup Cherry Tomatoes
- Cook for about a minute then add whey - the liquid from the mozzarella.125 grams Italian Mozzarella
- Using back of wooden spoon, gently squish each cherry tomatoes to release the juices.
- Add about ¼ cup water or white wine if you have some.
- Lower heat to medium and let cook for about a couple of minutes.
- Add the basil and mozzarella.35-50 grams Fresh Basil
- Then add the cooked spaghetti.
- Toss and turn spaghetti using tongs or two wooden spoons to mix.
- Season with salt and ground black pepper.Salt, Ground Black Pepper
- Add some pasta water or plain water when needed to loosen consistency.
- Do a taste test and drizzle extra-virgin olive oil before serving.Olive oil
- Enjoy!
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