½ cup shaved Parmesan (1 ½ ounces)
¾ pound spaghetti
2 pints cherry tomatoes
2 teaspoons fresh thyme leaves
3 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper
¾ pound spaghetti
2 pints cherry tomatoes
2 teaspoons fresh thyme leaves
3 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper
Directions
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
Meanwhile, in a large skillet, combine oil, tomatoes, garlic, and thyme over medium. Cook, stirring occasionally, until tomatoes are soft and skins have burst, 12 to 15 minutes.
Add tomato mixture to pasta; toss to combine and season. Serve warm. Top with Parmesan.
Meanwhile, in a large skillet, combine oil, tomatoes, garlic, and thyme over medium. Cook, stirring occasionally, until tomatoes are soft and skins have burst, 12 to 15 minutes.
Add tomato mixture to pasta; toss to combine and season. Serve warm. Top with Parmesan.
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