Cherry Tomato Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
A quarter cup of high-quality olive oil
02 -
Three garlic cloves, minced finely
03 -
A pair of pints of fresh cherry tomatoes
04 -
Half a pound of spaghetti, whatever kind you like
→ Seasonings & Garnishes
05 -
Half a teaspoon of red pepper flakes for a kick
06 -
A quarter cup of Parmesan, plus a little extra for the top
07 -
Half a teaspoon of sea salt
08 -
Half a cup of chopped fresh basil, plus some more for dressing up
# Instructions:
01 -
First, fill a big pot with water, throw in lots of salt, and bring it to a roaring boil. Cook your pasta till it’s just shy of soft—check the package for exact timing. Don’t forget to snag half a cup of pasta water before draining—it’ll make your sauce amazing!
02 -
As the pasta’s cooking, grab a skillet and warm the olive oil on medium heat. Toss in the tomatoes and cook for about 5 minutes until they start to soften. Add the garlic, some salt, and red pepper flakes, letting them cook just long enough to fill the kitchen with that heavenly smell. Gently mash the tomatoes with a spoon or potato masher, releasing their delicious juices. Let it simmer for another 5 minutes to thicken into a sauce.
03 -
Toss that warm, drained pasta into the pan with your gorgeous sauce. Sprinkle in the grated Parmesan and fresh basil, then stir like a pro. Splashes of reserved pasta water can help make the sauce perfectly creamy.
04 -
Serve your pasta while it’s hot and fresh! Top each plate with a bit more Parmesan and some extra basil leaves to make it look fancy.
# Notes:
01 -
Leftover pasta will keep in the fridge for 4 to 5 days if stored in a sealed container. The sauce freezes well for up to 3 months.
02 -
Make the sauce a couple of days ahead if you want—it actually tastes better with time!
03 -
Cherry tomatoes work best here, but grape tomatoes or chopped regular ones will do if that’s what you’ve got.