Fresh Cherry Tomato Pasta (Pasta Pomodoro)

Fresh Cherry Tomato Pasta (Pasta Pomodoro)
 
2 servings thin spaghetti or angel hair pasta
Kosher salt
2 tablespoons extra-virgin olive oil
2 garlic cloves in the skins
2 handfuls cherry tomatoes
1/2 Dash Dinners Marinara Spice Kit
Small handful fresh basil leaves, torn
 
Prepare the pasta according to package directions in salted water, reserving 1/2 cup cooking water at the end of cooking.
 
Heat a skillet on medium heat. Add 1 tablespoon olive oil, tomatoes, and garlic to the pan and sauté until the tomatoes’ skins blister. Add the spice kit and squash the tomatoes a bit to release the juices, cooking until the tomatoes soften, about 5 minutes, reducing heat to medium-low as needed. Add the 1/2 cup pasta water to the tomatoes when they start to run out of liquid. Stir in the cooked pasta. Turn off the heat and stir in the basil.  
 

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