Recipes of the Month Secondary Story

Tagliatelle con pomodori scoppiati

1 – 2 garlic cloves
6 tbsp extra virgin olive oil
35 ounces of cherry tomatoes
Pinch of salt
Pinch of oregano
Pinch of red chili flakes
Fresh basil, ripped
1 package of linguine or spaghetti

Peel and crush garlic. Put garlic and olive oil in a cold pan, then heat slowly so the garlic infuses the oil, sizzles, but doesn’t brown.

Add tomatoes, salt, oregano and red chili flakes. Cover and cook for 10 minutes, shaking the pan every now and then until all tomatoes have split. Lift the lid every few minutes and squash the tomatoes to help release the juices. Stir in the basil.

Boil a large pan of water, add salt, stir, then add the pasta. Cook until done and drain. Add the pasta to the sauce and serve.

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