Tagliatelle with cherry tomatoes and basil

1. Wash and dry the basil, thin out. Immerse the cherry tomatoes for 1 minute in boiling water, cool and peel.

2. Bring a pot of salted water to a boil, dip the pasta and cook as the time indicated on the package. Grate the parmesan.

3. Drain the pasta, put them back in the pot, add the cherry tomatoes and drizzle with olive oil. Add salt and pepper and reheat over low heat for 5 minutes, stirring gently.

4. Divide the tagliatelle with tomatoes in 6 plates, sprinkle with basil leaves and parmesan. Serve immediately.

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Photo credit: Sucré Salé