Spaghetti with Cherry Tomatoes and Basil (Spaghetti ai pomodorini e basilico)

Source: Martin James International Recipes, Copenhagen, Denmark

If you have sweet cherry tomatoes on hand, this dish is simple and absolutely wonderful.

1 pound spaghetti
1 1/2 pounds cherry tomatoes
Fresh basil leaves to taste (I love at least 5 leaves)
4 or 5 tablespoons olive oil
Freshly grated parmesan
Salt and ground black pepper to taste

Halve the tomatoes and cook them for 3 or 4 minutes in a a large nonstick skillet with the olive oil and chopped basil, salt to taste.

In the meantime prepare the spaghetti as directed on packet.

Once the tomatoes start to soften remove them from the heat and set aside until the pasta is ready.

When the pasta is ready strain it and add it to the tomatoes. Mix it in well and cook for a couple of minutes in the skillet.

Serve hot with freshly grated Parmesan cheese.

Serves 4 to 6.

NOTE: If you find it to be too dry add more oil. Try a "Bianco di Custoza" wine to compliment or a nice fresh "Pino Grigio."