1lbPasta– (I made the dish with buccatoni, but the original dish used bow tie pasta)
2lbsCherry Grape Tomatoes/ – .
3tbspExtra Virgin Oil
1tspRed chiliflakes – (adjust as per taste)
2 ~ 3clovesGarlic, finely minced
1tbspBalsamic vinegar– (optional)
to tasteSalt Pepper&
Half the tomatoes and squeeze them to get the juice out. Add extra virgin olive oil, balsamic vinegar, red chili flakes, garlic cloves, basil leaves, salt & pepper. Mix well and set aside for at least 15 minutes for the flavors to mingle.
Cook the pasta as per package instructions. Drain and add the hot pasta to the tomato sauce along with the parmesan cheese. Serve right away or at room temperature.