Quick Blistered Cherry Tomato Spaghetti

Recipe adapted from Heidi Swanson

Serves 4

8 oz. dried spaghetti (or 12 oz fresh pasta)
3 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1 basket cherry tomatoes (or other tomatoes if the cherry tomatoes aren’t on hand)
1/4 teaspoon fine grain sea salt, plus more to taste
1/3 cup chopped mint leaves
1/2 cup toasted cashews, chopped (almonds or walnuts can be substituted)
parmesan cheese
chile flakes
lots of lemon zest

Bring a large pot of water to boil, salt well, and cook the spaghetti al dente (per packaging instructions).  In the meantime, combine the olive oil, garlic, and cherry tomatoes in a large skillet.  Set over medium heat, until most of the tomatoes burst (6 - 7 minutes), stirring occasionally.  Remove from heat, and season to taste with salt.  When the spaghetti is cooked, drain well, and add to skillet.  Stir in the mint, cashews,  parmesan, lemon zest and as much chile flake as you like.  

If you want to add a little more nutrition, you can add a handful of broccoli or other greens to the cherry tomatoes in the hot pan about halfway through cooking the cherry tomatoes and cook for another 3 or so minutes.