Spaghettini with Garlic Oil and Fresh Tomatoes

I absolutely adore tomatoes.

Can you think of anything that is more succulent, more flavourful than a sun-ripened tomato picked straight off the vine?

… or more refreshing than the unmistakable aroma released from the hearty stalks and velvety leaves?

I wish I could bottle that scent.

When added to a dish, they tend to steal the show with their fiery good looks (of course) and sweet and tangy flavour.

In this simple, aromatic recipe for Spaghettini with Garlic Oil and Fresh Tomatoes, the taste of the cherry tomatoes is complimented by only a handful of other ingredients, including garlic, olive oil, basil, and salt and pepper. This is one of those dishes where less is more, and it’s perfect for last-minute entertaining.

Serve the pasta al fresco alongside a green salad and a bottle of chardonnay.

What’s your favourite use for fresh tomatoes?

Spaghettini with Garlic Oil and Fresh Tomatoes
Serves 4

Ingredients:
¼ cup extra-virgin olive oil
1/8 teaspoon sea salt
4 cloves garlic, smashed and minced
2 cups halved cherry tomatoes
16 leaves fresh basil, torn, plus more for garnish
4 servings uncooked spaghettini
Sea salt and pepper, to taste
Fresh mozzarella, to serve

Instructions:
1. In a medium bowl, combine the cherry tomatoes and basil. Season with sea salt and pepper and set aside.

2. In a small saucepan over low heat, combine the olive oil, sea salt, and garlic. Let it cook for 20 minutes, stirring often. Set aside.

3. Cook the pasta until it is al dente, approximately 6 minutes, or according to package directions. Drain and rinse and transfer to a large bowl.

4. Toss the pasta with the tomatoes and basil and half of the garlic and oil. Transfer the pasta to serving dishes, garnish with pieces of fresh mozzarella and basil leaves, and drizzle with remaining garlic oil. Season with sea salt and pepper.