Spaghetti Cooked in Stock with Cherry Tomatoes and Basil

What you need

• 350 g (12 oz) spaghetti
• 350 g (12 oz) cherry tomatoes, halved
• 1 onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 bunch basil, 2 sprigs for cooking, the rest torn for serving
• 2 tbsp olive oil, plus extra for serving
• 1 l (4 1/4 cups) vegetable stock, low-salt
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground
• 30 g (1 oz) parmesan, finely grated, for serving

Method

Restated from the original video

1. 1

   Lay the spaghetti in a wide, straight-sided pan big enough to hold it flat.

2. 2

   Add the cherry tomatoes, onion, garlic, red pepper flakes, 2 basil sprigs and the olive oil.

3. 3

   Season with the salt and black pepper, then pour in the vegetable stock.

4. 4

   Bring to a boil over high heat.

5. 5

   Keep at a lively boil, turning the spaghetti with tongs every minute or so, until it is al dente and the liquid has cooked down to a glossy sauce, 9-11 min.

6. 6

   Pull out the wilted basil sprigs. Taste and add more salt if needed.

7. 7

   Divide between bowls and top with the parmesan, the torn basil and a drizzle of olive oil.

Imported from basilmomma.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.