Summertime Spaghetti

From 'Magic Spoon Cookbook'. Used to be my favourite recipe when I was a kid!

• Ready In: 50 mins
• Serves: 4
• Yields: 4 plates

Ingredients

• 1⁄2 lb spaghetti
• 1⁄2 cup olive oil
• 1  garlic clove
•  grated parmesan cheese (to garnish)
• 3  sprigs fresh basil (or 1 teaspoon dry basil)
• 1 1⁄2 cups cherry tomatoes

Directions

1. 1. Wash the cherry tomatoes and cut them all in half. Put them in a bowl.
2. 2. Wash and dry the basil. Pull the leaves off the stalks and cut or tear them in thin strips (or use dry basil). Add to the tomatoes.
3. 3. Peel the garlic. Squash with the side of your knife and chop into tiny pieces. Add to the bowl.
4. 4. Pour olive oil over the ingredients. Stir and set aside.
5. 5. Put a large covered pot of water on to boil.
6. 6. When the water boils, slip the pasta into the pot carefully and stir with a long fork. Boil for 6-8 minutes, follow the directions on your spaghetti package.
7. 7. Drain the pasta in a colander in the sink. Shake but do not rinse.
8. 8. Put the pasta back in the pot, pour the tomatoes over it and stir with a long fork.
9. 9. Serve on plates and sprinkle with the cheese.