Ingredients:

  • 12 oz spaghetti
  • 1 tsp sea salt
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp cracked black pepper
  • 1/2 tsp sea salt
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of water with 1 tsp sea salt to a rolling boil. Add the spaghetti and cook until just under al dente (usually 1-2 minutes less than package directions). Reserve 1/2 cup of the cloudy pasta water before draining the noodles.
  2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes and let them sear undisturbed for 2-3 minutes until they soften and skins slightly char. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
  3. Deglaze the pan by stirring in 1 tbsp balsamic vinegar, scraping up any browned bits. Lower the heat to medium and stir in the reserved pasta water and 1/2 tsp sea salt and 1/2 tsp black pepper.
  4. Toss in the cooked spaghetti, coating the noodles in the sauce until it reaches a glossy, velvety texture. Remove from heat and fold in the sliced fresh basil and grated Parmesan cheese.