Creamy Cherry Tomato Summer Pasta

Ingredients

• 1 lb pasta of choice (cooked until just shy of al dente)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves (thinly sliced)
• 1 pint cherry tomatoes (halved)
• salt (plus more for pasta water)
• black pepper (to taste)
• 0.25 cup heavy cream
• 0.5 cup freshly grated Parmesan (plus extra for garnish)
• 1 cup reserved pasta water (divided)
• fresh basil (chopped, plus extra for garnish)

Steps

1. 1

   Bring a large pot of generously salted water to a boil.

2. 2

   Cook the pasta until just shy of al dente, reserving 1 cup of pasta water before draining.

3. 3

   Meanwhile, heat the olive oil and butter in a large skillet over medium heat.

4. 4

   Add the sliced garlic and cook until fragrant, about 1 minute.

5. 5

   Add the halved cherry tomatoes and a pinch of salt.

6. 6

   Cook until the tomatoes are soft, jammy, and bursting, about 6–8 minutes.

7. 7

   Reduce the heat and stir in the heavy cream and Parmesan cheese until the sauce is smooth.

8. 8

   Add the cooked pasta to the skillet along with ½ cup of the reserved pasta water.

9. 9

   Toss until the pasta is glossy and the sauce is silky, adding more pasta water as needed to reach your desired consistency.

10. 10

    Remove the skillet from the heat and stir in the chopped fresh basil.

11. 11

    Finish with a garnish of fresh Parmesan and additional basil before serving.

Notes

The pasta water is a key ingredient here; its starch helps the sauce emulsify and cling to the noodles. For the best flavor, use a high-quality Parmesan cheese and grate it yourself.

Nutrition per serving

• main
• pasta
• vegetarian
• summer
• quick-dinner
• creamy