Pan-Roasted Cherry Tomato Pasta

Boil water in a large pot and add 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.

Heat olive oil and crushed garlic in the pan over low heat for 3 minutes to infuse the oil with the fragrance of garlic. Remove the garlic and set aside.

Add tomatoes, sliced side down, and cook until tender for about 5 minutes. Turn the tomatoes over and add the garlic back in. Add half of the oregano and sauté for another minute, gently crushing the tomatoes. Pour in pasta water from Step 1 to the pan and turn off the heat once the sauce comes to a boil.

Once pasta is finished cooking, drain with a colander. Turn the heat back on to medium-high heat and when the ingredients in the pan start to simmer, add the pasta and cook for about 1 minute until most of the liquid has evaporated. Turn off the heat and transfer to a plate. Sprinkle the remaining oregano, drizzle some olive oil and serve.