Ingredients
Scale
- 12 oz (340g) pasta (spaghetti, linguine, or penne)
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- ½ tsp red pepper flakes (optional)
- Salt and black pepper (to taste)
- ½ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese (plus more for serving)
- ¼ cup pasta water (reserved)
Instructions
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Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ¼ cup of pasta water, then drain and set aside.
-
Sauté the Garlic & Tomatoes:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- Add cherry tomatoes, season with salt and black pepper, and cook for 5-7 minutes until tomatoes soften and release their juices.
-
Combine & Toss:
- Add the cooked pasta to the skillet and toss to coat with the tomato mixture.
- If needed, add reserved pasta water to create a light sauce.
- Stir in fresh basil and Parmesan cheese.
-
Serve & Enjoy:
- Divide into plates and garnish with extra Parmesan and basil.
- Drizzle with more olive oil if desired.