Spaghetti With Toasty Garlic Tomato Sauce

• 4 ounces uncooked spaghetti
• 2 cups grape tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, thinly sliced
• 1/8 teaspoon crushed red pepper
• 2 tablespoons thinly sliced fresh basil
• 3/8 teaspoon kosher salt
• 2 tablespoons grated fresh pecorino Romano cheese

1. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
2. Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.

spaghetti, grape tomatoes, extravirgin olive oil, garlic, red pepper, fresh basil, kosher salt, romano cheese

Taken from www.myrecipes.com/recipe/spaghetti-garlic-tomato-sauce (may not work)