Ingredients
- 1 lb Pasta - (I made the dish with buccatoni, but the original dish used bow tie pasta)
- 2 lbs Cherry Grape Tomatoes / - .
- 1 tsp Red chili flakes - (adjust as per taste)
- 2 ~ 3 cloves Garlic , finely minced
- ¼ cup Basil leaves
- 1 tbsp Balsamic vinegar - (optional)
- ½ cup Parmesan cheese
- to taste Salt Pepper &
Instructions
- 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.
Notes
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