Pasta Salad with Cherry Tomatoes and Basil

Ingredients for 6-8 portions
1 package of pasta (I used Italian wagon wheel noodles)
6 garlic cloves thinly sliced
Extra virgin olive oil
1½ pounds of cherry tomatoes sliced (3 cups)
1½ cups of fresh basil leaves
Coarse sea salt
Parmesan cheese shredded (I used parmigiano reggiano)

Put the water for the pasta to boil. Add some olive oil and the garlic to a pan on a very low heat and simmer for about 15 minutes. Cook the pasta al dente and once it’s strained, let some fresh water run on top to stop cooking. Strain the pasta again and put it in a bowl with the tomatoes, olive oil and garlic, basil and salt to taste. Mix and serve with some cheese.

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