Heirloom Tomato and Basil Pasta

1 lb good pasta (spaghetti)
1/2 c. Olive Oil
3-6 Garlic Cloves
1 Tbsp Red Pepper
1/4 c. Italian Flat-Leaf Parsley
1 Tbsp Fresh Chopped Basil
1 Tbsp Fresh Chopped Mint
1 Pint Mixed Heirloom Cherry Tomatoes




Cook pasta according to instructions. Typically, you will want a minimum of 4 quarts of water per pound of pasta. Boil pasta on high for 7-10 min until it is al dente. You do not need oil in the water, but you should add salt to the pasta while it cooks. Do not rinse the pasta once it is done, you need the starch on the pasta to help it stick to the sauce.

While pasta cooks, heat oil over medium flame. Add sliced or crushed garlic to hot oil. Cook garlic until it golden brown. Do not over cook or burn the garlic, else it will turn bitter and ruin your sauce. Once garlic is golden, remove from oil and set aside. I use a "dusting spoon" (see photo) to retrieve the garlic.

Add red-pepper flakes to oil and good for 1-2 minutes. replace garlic, add tomatoes and pasta to oil. Toss until full incorporated. Add herbs and parsley and toss.

Place in large serving bowl and serve!