Mezzi Paccheri Marinara With Cherry Tomatoes

Cook the pasta in a large pot of boiling salted water until al dente. 

Heat 1/4 cup extra-virgin olive oil in a pan along with the chopped garlic and chili pepper. When the oil begins to sizzle, add 2 Tbsp. of chopped parsley.

Wash the cherry tomatoes and slice them in half. Add to the pan with the olive oil and after a few minutes, add a ladleful of the pasta cooking water.

Strain the pasta once cooked to al dente, transfer it to the pan, and finish cooking it with the sauce. Serve.