Penne with Tomatoes, Garlic and Basil

By KeyIngredient

Ingredients

• 14 oz (400 grams) ripe cherry tomatoes
• 2 garlic cloves, crushed
• 1/2 cup olive oil
• small handful of fresh basil leaves, torn
• 14 oz (400 grams) dried penne pasta
• sea salt and freshly ground black pepper

Preparation

Step 1

Cut the tomatoes in half and place in large bowl with crushed garlic. Pour the olive oil over top and season with salt and pepper. Add half the basil and let the flavors infuse for an hour or more. A warm place is best, or at room temperature, but not in the refrigerator because the cold will stop the olive oil from absoring the flavors.

Bring a large saucepan of water to a boil and add a pinch of salt. Drop in the pasta and cook according to package instructions. The cooked pasta should be "al dente".

Drain the pasta and add it to the tomato mixture. Toss well so that the oil coats all of the pasta. Stir in the remaining basil and serve.