Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the cherry tomatoes to the skillet, season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and burst, creating a sauce.
- Add the drained pasta to the skillet with the tomato sauce. Add the fresh basil and half of the Parmesan cheese. Toss to combine, adding splashes of reserved pasta water to help the sauce cling to the pasta.
- Serve immediately, garnished with the remaining Parmesan cheese and extra fresh basil.
Nutrition
Notes
Tip 1: Don't overcrowd the pan when cooking the tomatoes; give them space to burst and caramelize.
Tip 2: The starchy pasta water is essential for creating a silky, restaurant-quality sauce. Don't skip reserving it!
Tip 3: Use a good quality olive oil, as its flavor really shines through in this simple sauce.
Tip 2: The starchy pasta water is essential for creating a silky, restaurant-quality sauce. Don't skip reserving it!
Tip 3: Use a good quality olive oil, as its flavor really shines through in this simple sauce.