The medley tomatoes make this dish vibrant and colourful but if preferred you can just use standard red cherry or grape tomatoes instead.
350g spaghettini (or choose gluten free pasta)
6 garlic cloves, thinly sliced
800g medley tomatoes, halved if large
1 cup fresh basil leaves
¾ cup freshly grated parmesan
Bring a large saucepan of water to the boil and cook pasta according to packet instructions or until al dente. Reserve ½ cup of the cooking liquid then drain.
Meanwhile, add ¼ cup olive oil and the garlic to a frypan and place over a medium heat. Cook gently for 2-3 min, without browning or until soft. Add the tomatoes and a 1 teaspoon sea salt and cook for 3 min.
Add the reserved cooking liquid to the tomatoes and bring to a boil. Simmer for 5 min or until some of the tomatoes are starting to burst. Add the drained pasta and toss to combine, cook for 1 min. adding extra reserved water if need be to loosen the sauce. Remove from heat and toss through the basil and parmesan. Season well with cracked black pepper. Garnish with shaved or grated parmesan cheese.