The only sauce here is Extra Virgin Olive Oil. Garlic softens gently in it, cherry tomatoes burst into it, and a splash of pasta water turns it all glossy. It feeds six and takes less time than the pasta does to boil.
- Prep: 5 minutes
- Cook: 10 minutes
- Serves: 6
- Oil used: 180ml PepperGreen Estate Extra Virgin Olive Oil
Ingredients
- 180ml PepperGreen Estate Extra Virgin Olive Oil
- 500g spaghetti
- 6 garlic cloves, thinly sliced
- 500g cherry tomatoes
- ½ teaspoon chilli flakes (optional)
- Large handful of basil leaves
- Sea salt
- Finely grated parmesan, to serve (optional)
Method
- Bring a large pot of well salted water to the boil. Cook the spaghetti until just al dente, following the packet time. Before draining, scoop out a mug of the pasta water.
- While the pasta cooks, put 80ml of the oil and the garlic in a large, wide pan over medium-low heat. Cook for 2 to 3 minutes, stirring, until the garlic is pale golden and smells sweet. Do not let it brown.
- Add the tomatoes, chilli if using, and a good pinch of salt. Turn the heat up to medium-high and cook for 6 to 8 minutes, pressing a few tomatoes with the back of a spoon, until they have burst and blistered into a loose sauce.
- Drain the pasta and add it to the pan with half a cup of the pasta water and the remaining 100ml of oil. Toss and stir vigorously for 1 to 2 minutes, until the sauce turns glossy and clings to the spaghetti. Add a splash more pasta water if it looks tight.
- Tear in the basil, toss once more and serve straight away, with parmesan if you like.
Tips
- Do not skip the pasta water. The starch in it helps the oil and tomato juices come together into a sauce.
- Add the oil off the boil. Stirring in the last of the oil near the end keeps its fresh, peppery flavour.
- Short on time? Use thin spaghetti or linguine, which cook quickly, and slice the garlic while the water heats.
About the oil
We use PepperGreen Estate Arbequina Extra Virgin Olive Oil, grown in our own grove at Canyonleigh in the Southern Highlands and processed on site. It is the oil our Tasting Room kitchen in Berrima cooks with. See the full Extra Virgin Olive Oil range, from the 100ml bottle to the 3 litre tin made for everyday cooking, or book a table at the Tasting Room.
