Valentine’s Easy Spaghetti

Preparation

Put 3.5 liters of water and 1 tablespoon of salt in a saucepan, then bring to a boil on the stove. Add the spaghetti to boiling salted water and cook for about 8 minutes (or 1-2 minutes less than the package directions say), stirring occasionally, being careful not to stick at the bottom of the pan.

Before draining the pasta, take a cup and scoop out some of the water from the pasta – you will need this water for later. Drain the pasta, then set aside. You can add a touch of olive oil to the pasta if you want to prevent it from sticking.

Get a frying pan that is at least medium sized and preheat it over medium heat. Add the olive oil, then add the garlic. Sauté the garlic in the olive oil for about 30 seconds to a minute. Add the cherry tomatoes, dried oregano and a pinch of salt and pepper. Mix in skillet. Put a lid on the pan and cook the tomatoes for about 5 minutes.

Remove the cover. Use a potato masher to firmly crush the cherry tomatoes, making sure they release all their juice. Add a little pasta water collected earlier (about 2 to 3 tablespoons) then let the sauce simmer for a few minutes. After that, taste the sauce to see if it needs more salt.

Add spaghetti and coat with sauce. If you find the spaghetti sticking a little too much, you can add a little extra cooking water (just a small splash).

Add the grated parmesan, then stir until the cheese is well incorporated into the pasta.

Heat a few bowls in the microwave or in a low heat oven. Once the bowls are piping hot, carefully serve the pasta in them. Finish the dish by sprinkling a little extra Parmesan, garnish with fresh basil and serve.