Ingredients
1/4 cup packed fresh mint, finely sliced
3 tablespoons extra-virgin olive oil
6 ounces thin spaghetti
Coarse salt
3 tablespoons unsalted butter
4 cloves garlic, smashed and peeled
2 large cherry tomatoes or small plum tomatoes, thinly sliced crosswise
4 thin slices habanero chile, seeds removed
Preparation
Put mint in a small bowl and cover with oil. Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain.
Heat a large saute pan over medium-high. Add butter and heat until foamy. Add garlic, then place tomato and chile slices in pan in a single layer. Cook 1 minute.
Flip tomatoes. Add cooked pasta and toss to combine. Add mint and oil, season with salt, and toss to coat. Remove garlic. Serve immediately.
