One-Pan Tomato Spaghetti

• 12 ounces spaghetti

• 12 ounces cherry tomatoes

  halved

• 4 cloves garlic

  thinly sliced

• 3 tablespoons olive oil

• 0.5 cup parmesan

  finely grated

• 1 bunch basil

  leaves torn

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1. 1

   Warm the olive oil in a large, deep skillet over medium heat. Add the garlic and cherry tomatoes with a pinch of salt and cook for 4 minutes, until the tomatoes start to burst.

2. 2

   Add the spaghetti and 4 cups of water, then simmer for 10 minutes. Toss often with tongs until the pasta is tender and the sauce is thick and glossy.

3. 3

   Take the pan off the heat. Toss through the basil and most of the parmesan until glossy, adding a splash of water if it looks dry.

4. 4

   Season with salt and pepper. Serve topped with the rest of the parmesan and a drizzle of olive oil.

Estimated values; actuals vary by ingredients and portions.