Serves 2
INGREDIENTS
2 tbsp olive oil
1kg cherry tomatoes
3 cloves garlic, grated
½ tsp dried chilli flakes
600–700ml boiling water
200g spaghetti
2–3 tbsp mascarpone
Fresh basil
Parmesan cheese, to serve
Sea salt and freshly ground black pepper
METHOD
Place a wide shallow pot over a medium to high heat. Add olive oil and tomatoes, season well, and cook for about 8–10 minutes until blistered and starting to collapse. Press some down with a spoon to release their juices.
Add the garlic and chilli flakes, cook for 1 minute until fragrant.
Pour in the boiling water and bring to a lively simmer. Add the spaghetti directly to the pan. Let it soften for 30 seconds, then push it down so it’s mostly submerged.
Cook for 8–10 minutes, stirring frequently so the pasta doesn’t stick. The liquid will reduce and become glossy and starchy.
When the spaghetti is just al dente and the sauce has thickened, reduce the heat and stir in the mascarpone until silky.
Add torn basil and check the seasoning then serve immediately with grated Parmesan and extra basil.
