Steps

• Cut the cherry tomatoes into wedges or pieces and place them in a large skillet with a clove of garlic and cook on low heat.

• Halfway through the sauce’s cooking, add the pitted olives.

• Continue cooking the sauce until it slightly thickens, maintaining a soft and juicy consistency.

• In the meantime, bring salted water to a boil and cook the spaghetti until al dente.

• Drain the spaghetti and transfer them directly to the pan with the sauce, adding a bit of the pasta’s cooking water.

• Mix the spaghetti with the sauce over medium heat for a couple of minutes, so they absorb the flavors well.

• Serve the spaghetti immediately, garnishing each plate with some fresh basil leaves and, if desired, additional olives.

  Bon appétit

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