Ingredients
- ¼ cup (60ml) extra virgin olive oil, plus extra to serve
- 4 cloves garlic, thinly sliced
- 700g vine-ripened cherry tomatoes, halved
- ¼ cup (60ml) red wine vinegar
- 2 teaspoons caster (superfine) sugar
- sea salt
- cracked black pepper
- 400g spaghetti
- ½ cup (50g) toasted walnuts, chopped
- Greek basil leaves and chilli flakes, to serve
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