1cupfreshly grated Parmesan cheese(plus additional for topping if desired)
2cupscherry tomatoes,finely chopped
3tablespoonsred onion,finely chopped
1/3cupfresh basil,ripped
Instructions
Bring a large pot of water to a boil. Once boiling, add in 2 tablespoons of salt and the pasta. Cook according to package directions and before draining, remove and set aside 1 and 1/2 cups of the pasta's cooking water. Drain the pasta and set aside.
Meanwhile, add 1/3 cup olive oil to a large shallow pot (big enough it can hold all the spaghetti later) over medium heat and add in the thin slivers of garlic. Cook for 1-2 minutes, stirring near constantly, until the garlic begins to get golden on the edges. Watch carefully to avoid burning the garlic! Add in the red pepper flakes (if using; add to heat preference) and cook for another 30 seconds. Carefully add in the reserved 1 and 1/2 cups pasta cooking water. Bring to a boil and then reduce the heat and let the mixture simmer for about 7 minutes or until the mixture is reduced by 1/3. Season with salt and pepper to taste.
Add your drained pasta to this mixture and toss vigorously to coat. Remove from heat, add 1 cup freshly grated Parmesan cheese and again, toss vigorously to coat.
Meanwhile: prepare the tomato topping: add all of the finely chopped cherry tomatoes to a large bowl. Top with the red onion, ripped basil and remaining 2 tablespoons olive oil. Season with salt and pepper to taste. Stir with a spoon and let stand until the rest of the dish is finished.
Add the tomato topping to this finished pasta. Taste and adjust seasonings. Toss and serve with additional parmesan as desired.