Fresh Tomato Pasta & Pinot Noir

A quick simple pasta that is a go-to for us on busy weeknights. Fresh, light and delicious – perfectly paired with a glass of Mike Press Pinot Noir.

150g spaghetti
1 punnet cherry tomato, halved
Extra-virgin olive oil
1 clove of garlic
½ bunch fresh basil
Salt & pepper to taste

In a pan, sauté garlic in a little extra-virgin olive oil.
Once the garlic is golden-brown, add the tomatoes and cook over high heat for 6-7 minutes. Season to taste.
In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of the cooking instructions on the pasta box.
Add pasta to the pan and toss with the tomatoes for one minute.
Add fresh basil leaves and serve immediately.