So Easy Pasta

This pasta has few ingredients, cooks up in a snap and tastes of summer. It's perfect for a main dish but also makes a lovely first course for six to eight people. Bread crumbs and pasta water help make the delicious light sauce. Keep this recipe on hand to try with homegrown tomatoes when they are in season. Easy, even for a non-cook like me.

Ingredients

• 12 oz spaghettini 12 12oz oz(340 g) (340 g) spaghettini
• 2 tbsp olive oil 2 2tbsp tbsp(30 mL) (30 mL) olive oil
• 2 cups cherry tomatoes , halved2 2cups cups(500 mL) (500 mL) cherry tomatocherry tomatoes, halved
• 2 tbsp dried bread crumbs 2 2tbsp tbsp(30 mL) (30 mL) dried bread crumbs
• 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 3 cloves garlic , sliced3 3cloves garlic, sliced
• 1 pinch crushed hot pepper flakes 1 1pinch pinchcrushed hot pepper flakes
• 1/3 cup grated parmesan cheese 1/3 1/3cup cup(75 mL) (75 mL) grated parmesan cheese
• 1/4 cup chopped fresh basil 1/4 1/4cup cup(60 mL) (60 mL) chopped fresh basil

Preparation

In large pot of boiling lightly salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, in large skillet, heat 1 tbsp of the oil over medium-high heat; sauté tomatoes until lightly seared, about 1 minute. Sprinkle with bread crumbs and sa< toss to coat. Remove from pan and set aside.

Add remaining oil to pan; cook garlic and hot pepper flakes over medium heat until fragrant and softened, about 2 minutes. Add tomato mixture, pasta and reserved pasta water, stirring to combine. Toss with Parmesan cheese and basil. Easy Peasy