2tablespoonsfresh basil, chiffonade or rough chopped
2ouncesparmesan cheese, shaved or grated (omit for Dairy Free and Vegan)
¼teaspoonfine sea salt
¼teaspoonblack pepper
Instructions
Boil spaghetti in salted water as directed for al dente. While spaghetti is cooking, use this time to prep tomatoes, basil & garlic. Drain spaghetti in colander and set aside.
Heat olive oil in the same pot used for spaghetti. When oil shimmers, add tomatoes. Sauté, stirring occasionally, until tomatoes start to give up their juice. Add garlic and cook a few minutes longer. When juice is starts to evaporate, remove from heat and stir in spaghetti.
Season to taste with salt & pepper. Stir in most of the fresh basil and parmesan. Garnish with remaining cheese and basil.