Redefine Merguez and Cherry Tomato Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente.

Drain and set aside, reserving some pasta water.

In a large skillet, heat the olive oil over medium heat.

Remove the casing from the Merguez and crumble the meat into the skillet.

Cook for 5–7 minutes, or until browned and fully cooked.

Add the minced garlic and sauté for about 30 seconds, until fragrant.

Add the halved cherry tomatoes and cook for about 5 minutes, until softened.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet and toss everything together. If the mixture is too dry, add a splash of the reserved pasta water.

Serve garnished with fresh basil or parsley, and top with grated parmesan cheese if desired.