Need to use up all those beautiful end of summer tomatoes you have? Here's a simple delicious recipe:
2 pints cherry tomatoes
3 plus tablespoons extra virgin olive oil
3 minced garlic cloves
1 pound spaghetti
2 sprigs fresh thyme
1 sprig fresh basil
1 teaspoon dried oregano
1 pinch red pepper flakes
Salt and pepper
1/2 cup shredded or shaved Parmesan
Cook pasta in a large pot of boiling salted water until al dente, reserving a half cup of pasta water (put aside.) Drain and return to pot.
While pasta is cooking, in a large pan, combine oil, garlic, tomatoes and herbs. Cook at a medium heat, stirring occasionally, until the tomato skins have burst, about 15 minutes or less.
Add tomato mix to pasta; toss and pour a bit of pasta water in...season to taste with more salt & pepper. Serve hot with a good two pinches of Parmesan on top. I like to dollop a tiny bit of olive oil at the end, optional of course. Buon Appetito!