Ingredients
1 lb. Linguine or Spaghetti
1 pint cherry tomatoesor grape tomatoes
2 tablespoons chopped fresh Italian parsley
2 cloves minced fresh garlic
1/3 cup extra virgin olive oil
grated parmesian cheese to top
Preparation
Bring salted water to boil in a large pot. Cook your pasta until aldente (to the Tooth) In a large saute pan add your olive oil and minced garlic and saute for only a minute do not brown the garlic. Add your tomatoes (which have been cut in half) and cook together for about 5 minutes on low heat. Add about 3/4 of a cup of you pasta water ( which has been removed from the pot while the pasta is cooking. Place your drained pasta in the saute pan and stir for a minute or two. Add your fresh chopped parsley and your grated cheese on top. Serve
