Recipe Humpdays: Penne Aglio e Olio with Cherry Tomatoes

This continues from the last Recipe Humpdays for outrageously simple-yet-delicious recipe.

• 2 tbsp extra-virgin olive oil
• 1 box (About a pound?) Cherry Tomato, slice in halves
• 2 Cloves Garlic, sliced
• Salt and Crushed Red Pepper

1. Heat oil in medium heat
2. Cook in garlic and red pepper for 2-3 minutes
   (Turn down the heat if the garlic begins to brown)
3. Add in the tomatoes for approximately 5 minutes, slowly crush the tomatoes with a wooden stirrer/spoon
4. Simmer for about 10-minutes and salt to taste
5. Mix with al dente pasta in a large warm bowl

NOTE: That’s the very basic of this dish. I’ve started to experiment with layering in additional flavors with some chopped parsley as well as with a dash of paprika. The latter is interesting because it brings in this deep red colour, not to mention the hint of smokiness flavour to this dish. You know you get this right when there’s a surprising kick at the end from the crushed red pepper.