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 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 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 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.