This simple pasta dish is inspired by an Italian Aglio e Olio, but made with ingredients found from my cupboards on a weekday. The recipe is especially good for those days when you’re craving a simple yet tasty pasta dish without having to use tons of different ingredients.

The base recipe is good as it is but it can also be upgraded by adding seasonal vegetables, vegan protein sources such as beans or anything you feel like adding to the recipe. TIP! As there are only a few components used, make sure you’re using good quality products to ensure a better taste.

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Onion and Cherry Tomato Pasta 🍅

400 g Good quality spaghetti, e.g. *Di Martino
0,5 dl Olive oil
5 Shallots
5 Cloves of garlic
250 g Cherry tomatoes
2 tsp Salt, I recommend Fleur de Sel from Belamandil
1 tsp Black pepper

Making the recipe:

1. Put a large pot of salted water to boil and start cooking the pasta in the water according to the package instructions. TIP! Leave the pasta slightly undercooked so it can cook until the end in the sauce.
2. Dice the onion and garlic into small cubes and place on a large pan with the olive oil. Start to sauté the onion and garlic and once they’re slightly translucent, add in the tomatoes.
3. On a low heat, keep cooking the onion, garlic and tomatoes while adding around 3-4 dl of pasta water to the pan.
4. Once the pasta has cooked al dente, move it to the pan with the rest of the sauce and continue stirring whilst cooking on low heat.
5. Serve the dish with some cracked black pepper on top and garnish the way you like. ENJOY 💚