This is a version of Pasta Aglio e Olio where I add cherry tomatoes. I do not finish off the dish with Parmesan or any alternative cheese. 🙂
This is such a good summer lunch but as I have been longing for summer all winter I have made this dish a few times during the dark of November, December, January, and well, February too. 🙂
- 8 cloves of garlic, chopped into flakes
- A dash of chili flakes
- 1 lemon, some of its peel finely grated and half of its juice
- 200 grams of small tomatoes, cut in half
- A bundle of parsley, chopped finely
- Ground black pepper
- Olive oil to fry in
- 2 dl pasta water (in case)
Peel and chop the garlic cloves.
Put on the pasta water.
Fill the pan with a generous amount of olive oil. Heat it up at medium heat. Add the chopped garlic and let fry carefully. Stir to make sure the garlic cooks evenly. The garlic should not brown. When the garlic is no longer raw and closer to done, add in the chili flakes.
Separate the parsley leaves from the stems, and chop up the leaves finely. Cut all tomatoes in half. With a Microplane, grate the lemon’s peel, and save one half for its juice to add later on.
Add a large amount of salt and the pasta to the boiling water. When the pasta is almost done, take out about 2 dl of pasta water in case you need it to thicken the sauce.
To the saucepan, add in the tomatoes and let them warm up. Make sure they are not left in the pan for too long before serving because then they will turn to mush.
Then add the pasta and parsley, squeeze the lemon half over it all and toss together. If dry, add a little pasta water. Mix together gently.
If the pasta is dry add some of that starchy pasta water you saved before.
Mix the ingredients together gently.
Because I adore olive oil I usually add some extra once I have plated my meal. 🙂