• 1lb spaghetti
• 1/2 cup olive oil, plus 2 tablespoons
• 4-5 cloves of garlic, chopped
• 1 teaspoon India Red Chile Flake 
• 2 cups cherry tomatoes, sliced in half
• 4-5 tablespoons El Greco 
• 1 tablespoon Pacific Flake Sea Salt 

Cook the spaghetti (or any pasta of your choice) according to the directions on the package. Drain, and set aside.

In a deep pan on medium-high heat, add 2 tablespoons of olive oil. Then add 4-5 chopped garlic cloves and stir occasionally for 2-3 minutes until fragrant. Add the teaspoon of chile flakes and stir for one minute longer.

Add 2 cups of sliced cherry tomatoes to the mixture in the pan. Let them heat until they begin to burst, stirring occasionally for 5-6 minutes.

Once the tomatoes have begun to pop, add in the cooked spaghetti, the remaining 1/2 cup of olive oil, and 5 tablespoons of El Greco blend. Use tongs to toss the spaghetti well, getting an even coating of the spice and oil mixture on the pasta.

Add Pacific Flake Salt to taste. Toss again and serve hot.