Penne al Pomodoro

Adding cherry tomatoes and basil to your aglio olio base is so simple, yet so good that it will become one of your absolute go-to’s. In my class, this is the recipe that makes people say, “Wow, this is better than at a restaurant!” Of course it’s better than at a restaurant! Home-cooked food, made in small quantities, with love, and eaten as soon as it’s ready, should always be better than a restaurant’s. Restaurant prep cooks can’t add the love you can. They’re at work.

You’ll notice that I throw the basil leaves in whole, with the stems attached. It’s the easiest way to get great flavor.

This recipe serves 2 to 3 people, so you can practice with a smaller portion, but feel free to double it to serve more or hungrier people.

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