Description
A quick and fresh tomato-basil pasta dish that’s perfect for busy weeknights, ready in just 20 minutes!
Ingredients
Scale
- 12 oz spaghetti or penne
- 2 tablespoons extra-virgin olive oil
- 3 minced garlic cloves
- 1/4 teaspoon red pepper flakes
- 2 cups halved cherry tomatoes
- Salt, to taste
- 1/4 cup grated Parmesan cheese
- 1 cup packed torn basil leaves
- Reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (8–10 minutes).
- In a skillet, warm olive oil over medium heat, add garlic and red pepper flakes, and sauté until fragrant (30–45 seconds).
- Add the halved cherry tomatoes and a pinch of salt, cooking until they blister and soften (3–5 minutes).
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the skillet with Parmesan cheese and torn basil. Toss vigorously, adding reserved water gradually to create a glossy sauce (1–2 minutes).
- Adjust seasoning and serve immediately.
Notes
Finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Consider serving with a simple green salad or your protein of choice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg