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Salina-Style Spaghettini with Cherry Tomatoes by Karin West serves: 6

serve with salad

Ingredients:

5 tablespoons

extra vigrin olive oil

8 ounces

small ripe cherry tomatoes

1 pinch

cayenne pepper

1 pound

dried spaghetti

1 clove

garlic

0.50 cup

fresh mint leaves

0.25 cup

parmesan cheese

Directions:

1. Bring a large pot of water to boil
2.put olive oil and tomatoes in large pan, spinkle with cayenne. Warm over medium heat until the tomatoes begin to give off some of their juice, shaking the pan every so often.
3. Generously salt the boiling water and add the spaghetti. Cook, stirring often until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Transfer pasta to the pan, add the garlic and toss with the tomatoes.
4. Add 1/3 cup of the reserved pasta water. Toss over medium heat until water and oil emulsify. Add more water as necessary, until you have a nice creamy consistency and all the strands of spaghetti are well coated with sauce.
5. Rip mint leaves into small pices and toss with spaghetti.Top with cheese