Instructions

Cook the Pasta:
1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente.

Prepare the Vegetables:
2. Meanwhile, halve the cherry tomatoes and finely chop the garlic cloves.

Sauté the Garlic:
3. Heat a bit of Organic Extra Virgin Olive Oil in a large pan over medium heat.
4. Add the chopped garlic and fresh chili (if using), and sauté for a minute until the garlic is golden and fragrant.

Cook the Tomatoes:
5. Add the cherry tomatoes to the pan and cook for about 5-7 minutes until they soften slightly and release their juices.
6. Season with salt and pepper to taste.

Add the Mini Chomps:
7. Add the Mini-Chomps Rosemary crackers to the pan with the tomatoes and stir well, being careful not to burn them.
8. Continue to cook for 2-3 minutes until the bread cubes become crispy and golden.

Combine with Pasta:
9. Drain the pasta and transfer it directly into the pan with the tomato and Mini-Chomps Rosemary crackers mixture.
10. Mix well so that the pasta is evenly coated with the sauce.
11. Add a few fresh basil leaves and stir again.

Serve:
12. If desired, sprinkle with grated Parmesan before serving.
13. Serve the pasta hot, garnished with additional fresh basil and more Parmesan if desired.

— Cooking Time: About 10 minutes