Spaghetti al Pomodoro

8 oz spaghetti
4 tablespoons extra virgin olive oil
4 cloves garlic, peeled and sliced thin
1 teaspoon hot chili flakes
2 pints of Sungold Cherry tomatoes (or 3 cups of chopped fresh tomatoes and their juices)
20 leaves fresh basil, cut into fine slivers (chiffonade)
1/2 cup freshly grated pecorino

1. It is even easier than it reads. Bring 6 quarts water to a boil in a spaghetti pot, and add 2 tablespoons salt. Heat a 10- to 12-inch sauté pan over medium heat, add the oil and garlic, and cook until light golden brown, about 2 minutes. Add the chili flakes and the tomatoes, and cook over medium heat, stirring to keep the garlic from cooking any browner until the tomatoes just start to burst or deflate, about 5 minutes.

2. Remove the pan from the heat, and set aside. Drop the spaghetti into the boiling water, and cook until 1 minute less than the package instructions call for. Drain and toss in the pan with the tomatoes; place the pan over high heat and toss to mix well, about 45 seconds.

3. Remove the pan from the heat, add the cheese, then the basil, and toss well to mix. Then pour into a heated bowl, and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user HAVENWOLDS.