Spaghetti with Cherry Tomatoes, Oil and Vinegar Sauce


  • ¼ cup extra virgin olive oil (EVOO)
  • A few torn basil leaves, for garnish
  • Freshly grated Pecorino cheese
  • ½ cup flat leaf parsley, chopped
  • 1 pound regular or whole grain spaghetti
  • ¼ cup aged balsamic vinegar
  • Salt and pepper
  • + 2 more ingredients
    • 2 pints cherry tomatoes
    • 4 cloves garlic, thinly sliced

Preparation Heat the EVOO over medium heat in a large skillet with a tight-fitting lid. Add the garlic and chili pepper and stir for 2-3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper; cover the pan and raise the heat to medium-high. C...

View full recipe at SpringPad


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