# Ingredients:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water
→ Cherry Tomato Sauce
03 - 2 tbsp extra virgin olive oil
04 - 3 cloves garlic, thinly sliced
05 - 1 1/4 lbs cherry tomatoes, halved
06 - 1/2 tsp red pepper flakes (optional)
07 - 1/2 tsp sea salt
08 - Freshly ground black pepper, to taste
→ Basil Oil
09 - 1 cup packed fresh basil leaves
10 - 1/4 cup extra virgin olive oil
11 - Pinch of salt
→ Finishing Touches
12 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
13 - Fresh basil leaves, for garnish
# Instructions:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, following package directions. Reserve 1/2 cup of pasta water, then drain the pasta thoroughly.
02 - While the pasta is cooking, heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 30 seconds, until fragrant.
03 - Introduce the halved cherry tomatoes, red pepper flakes (if using), sea salt, and black pepper to the skillet. Cook for 7–10 minutes, stirring occasionally, allowing the tomatoes to burst and create a silky sauce. Gently press down on some of the tomatoes with a spoon to achieve a smoother consistency.
04 - In a blender or food processor, combine the fresh basil leaves, 1/4 cup of extra virgin olive oil, and a pinch of salt. Blend until a smooth, vibrant green oil is achieved.
05 - Add the drained pasta to the skillet containing the tomato sauce. Toss well to coat. Gradually incorporate the reserved pasta water, as needed, to emulsify into a glossy sauce. Stir in the grated Parmesan cheese.
06 - Portion the pasta onto individual plates. Artfully drizzle the basil oil in decorative "paint strokes" over each serving. Finish with an additional sprinkle of Parmesan cheese and fresh basil leaves.
07 - Serve the dish immediately.
