Spaghetti al Pomodoro

Ingredients:
Spaghetti noodles
4 cups cherry tomatoes
2 cloves garlic, chopped
3-4 tablespoons quality olive oil
2 teaspoons Maldon sea salt (flaky salt)
2 Bird’s Eye chilies, chopped (optional)

Method:
In a pot, add olive oil and chopped garlic on lowest heat. While the garlic is warming up, slice cherry tomatoes in halves and add to the pot. I seasoned it with Maldon salt. If using Bird's Eye chilies, add them now.

Cover and cook for about 40 minutes in low heat, stirring every 10 minutes.

Cooked spaghetti was tossed with the quality olive oil, nested in a bowl, topped with the pomodoro sauce. The dish was inspired by @leeyoonkyung and she praised the recipe which was originally shared by @cafe_uguisu.