"I never make this any time of the year except in the summer using my summer’s crop of garden cherry tomatoes, I never weigh the tomatoes but I think it would be safe to say about 1/2 a pound but exact measurements really do not matter, I sometimes add in about 3-4 tablespoons of capers, if you like capers I suggest to add them in Toss the cooked tomato mixture with cooked spaghetti or linquini, serve with more fresh grated Parmesan cheese at the table"

Original is 3 servings

Metric US

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Step by Step Method

Step 1

Cook the spaghetti in boiling salted water until aldente; drain. Transfer to large serving bowl, then toss with a few tablespoons of oil to prevent sticking..

Step 2

Heat some olive in a large skillet over a medium heat (use enough olive oil to coat the bottom of the skillet, don't be skimpy!). Add the chopped garlic and chili flakes; cook stirring for 2 minutes. Add the cherry tomatoes and cook stirring/tossing continuously for 2 to 3 minutes.

Step 3

Add the green onions and fresh basil; saute constantly tossing everything together until about half of the tomatoes are beginning to burst (about 5 to 7 minutes more). Season with salt and pepper. Remove from the heat then immediately toss with the warm pasta.