Pasta with Cherry Tomatoes

Ingredients

• 8 oz spaghetti
• 0.25 cup olive oil (extra virgin preferred)
• 2 pint cherry tomatoes
• 3 garlic cloves (minced)
• 0.5 tsp salt (plus more for pasta water)
• 0.5 tsp crushed red pepper (optional, adjust to taste)
• 0.5 cup fresh basil (chopped, plus more for serving)
• 0.25 cup Parmesan cheese (grated, plus more for serving)

Steps

1. 1

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

2. 2

   Cook pasta until al dente according to package directions.

3. 3

   Reserve ½ cup of the pasta cooking water, then drain the pasta.

4. 4

   Heat the olive oil in a large skillet over medium heat.

5. 5

   Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes.

6. 6

   Add the minced garlic, salt, and crushed red pepper and cook until fragrant, about 1 more minute.

7. 7

   Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices.

8. 8

   Continue cooking until the tomatoes continue to burst and create a sauce, about 5 more minutes.

9. 9

   Transfer the drained pasta on top of the tomato sauce along with the chopped basil and grated parmesan cheese.

10. 10

    Toss to combine, adding as much of the reserved pasta water as needed to reach your desired sauce consistency.

11. 11

    Serve immediately with additional fresh basil and parmesan cheese if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for 4-5 days. The sauce can be frozen for up to 3 months. Technique: To prevent basil from turning black, use the chiffonade method: stack leaves, roll them tightly, and slice thinly. Variations: Add protein like chicken, shrimp, white beans, or chickpeas. You can substitute cherry tomatoes with grape, Roma, or beefsteak tomatoes (quarter large tomatoes).

Nutrition per serving

• main
• pasta
• vegetarian
• quick
• easy
• weeknight dinner
• summer
• cherry tomatoes