16ouncescherry tomatoes cut in halves.you can also use grape tomatoes or fresh baby tomatoes of any variety.
½cupFreshly Grated Parmesanfor serving
¼cupExtra Virgin Olive Oil
4clove garlicminced
⅛teaspoonRed pepper flakes
⅛teaspoonDried Oregano
⅛teaspoonDried Thyme
½teaspoonKosher SaltPlus more to taste
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Instructions
Fill a large pot with water and bring to a boil.
In a medium sauce pan over medium heat add your olive oil.
Now add your red pepper flakes, dried thyme and dried oregano and cook for about 2 minutes.
Reduce heat to medium low and add your garlic and cook for 1 minute.
Add your tomatoes and stir to coat them in the olive oil and herbs and cook for a few more minutes.
Once your pasta water is boiling, add your pasta and cook for one minute less than the manufacturers instructions for al dente, about 1-2 minutes.
When the pasta is ready, scoop out one cup of your pasta water then drain your pasta.
Add your pasta to the pan with the tomatoes and herbs and toss well.
Add half of your reserved pasta water and toss well.
Allow the pasta to soak up the juices for about one minute.
If the pasta seems dry, add a little more pasta water and toss again.
Remove the pan from the stove and serve immediately with fresh grated parmesan.
Notes
To re-heat:
Place an individual serving in a bowl and place a moist (but not dripping) paper towel over the pasta. Microwave for 1-2 minutes until it is heated all the way through