Spaghetti with Cherry Tomatoes and Mushrooms

Method

1. 1

   Bring a large pot of water to a rolling boil.

2. 2

   Salt the boiling water and add the spaghetti.

3. 3

   Cook the spaghetti until al dente, following the package time.

4. 4

   Reserve 120 ml / 1/2 cup pasta water before draining.

5. 5

   Warm olive oil in a wide skillet over medium heat.

6. 6

   Add sliced mushrooms and cook 5–6 minutes, until golden and their moisture has evaporated.

7. 7

   Add garlic and chili flakes, then cook 30–40 seconds until fragrant.

8. 8

   Add halved cherry tomatoes and a pinch of salt.

9. 9

   Cook 5–7 minutes, stirring gently, until the tomatoes soften and release juices.

10. 10

    Lightly press some tomatoes with a spoon to make a rustic sauce.

11. 11

    Add drained spaghetti to the skillet.

12. 12

    Toss with reserved pasta water a little at a time until glossy.

13. 13

    Turn off the heat and fold in torn basil.

14. 14

    Serve immediately with black pepper and optional grated cheese.