squashed cherry tomato and basil pasta

This is one of our favourite meals when we want something filling and tasty but don’t want to put a lot of effort in for dinner. Thanks to Donna Hay inspiring us, we have adapted her recipe slightly for probably one of the quickest and tastiest pastas you can cook! This recipe serves 2 people.
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Ingredients
200g spaghetti
500g cherry tomatoes, halved
30g butter/olive oil
1 clove garlic, crushed
1 tablespoon balsamic vinegar
sea salt and cracked black pepper
½ cup fresh basil leaves, roughly chopped
shaved parmesan, to serve
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Method
1. Cook pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside.
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2. In the same saucepan over medium heat melt butter and add garlic. Cook for 1 minute. Add balsamic vinegar and cherry tomatoes and cook for a further 4 minutes or until tomatoes are soft.
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3. Add pasta to the saucepan along with the basil leaves. Toss to combine. Serve with shaved parmesan.
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