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Classic Italian pasta aglio e olio, or pasta with garlic and oil, is made with those ingredients and little else. This version gets an infusion of bright color and fresh flavor from halved grape tomatoes and chopped basil (or parsley). We boil the pasta until just shy of al dente, then reserve about ¾ cup of the cooking water and drain. The noodles will finish cooking when returned to the pot along with the tomatoes and some of the cooking water. This technique allows the pasta to absorb the flavors of the sauce and become better integrated with it.
Servings
Don’t forget to halve the tomatoes. It’s a bit time consuming, but worthwhile, so that the tomatoes soften slightly and relinquish some of their juice during the brief cooking time.
pound spaghetti
Kosher salt and ground black pepper
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