Tomato Basil Pasta
A quick and flavorful pasta dish featuring fresh tomatoes and fragrant basil, perfect for a satisfying meatless meal.
Equipment
- Large Pot
- Skillet
Ingredients
- 1/2 lb. pasta (such as spaghetti or penne)
- 2 Tbsp. extra virgin olive oil plus extra for serving
- 3 cloves garlic minced or grated
- 1/4 tsp. chili flakes adjust to taste
- 2 1/2 cups cherry tomatoes halved
- 1/4 tsp. fine salt plus more to taste
- 1/8 tsp. freshly cracked black pepper
- 1 cup fresh basil leaves lightly packed and shredded
- Grated parmesan cheese for serving optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chili flakes, cooking for about 1 minute until fragrant.
- Add halved cherry tomatoes, salt, and black pepper. Cook over medium-high heat for 6-7 minutes until tomatoes soften and release their juices.
- Stir in shredded basil leaves and mix well. Taste and adjust seasoning if needed.
- Add drained pasta directly to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Divide among plates, drizzle with extra olive oil, and top with fresh basil and grated parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.