Cherry Tomato Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
5.5 oz (160g) pasta (spaghetti recommended)
02 -
14 oz (400g) cherry tomatoes or baby grape tomatoes (mixed colors optional)
03 -
2 large garlic cloves
04 -
2 tablespoons extra virgin olive oil, plus more for drizzling
05 -
Handful of fresh basil leaves, plus more for garnish
06 -
Salt to taste
07 -
Red pepper flakes (optional)
08 -
Freshly grated parmesan cheese (optional)
# Instructions:
01 -
Finely dice the garlic cloves and add to a large skillet or saucepan with the extra virgin olive oil. Sauté over low heat, being careful not to burn the garlic. If using red pepper flakes, add them at this stage.
02 -
Slice the cherry tomatoes in half or quarters, depending on their size. Add them to the pan with the garlic and oil. Season well with salt and cook over medium heat.
03 -
At the same time, bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions, but plan to remove it 2 minutes before reaching al dente.
04 -
As the tomatoes begin to blister, gently press some of them with the back of a wooden spoon to release their juices. Add a ladle of the pasta cooking water to the pan and continue cooking to create a sauce.
05 -
When the pasta is just under al dente, drain it and add it directly to the pan with the tomato sauce. Add a good splash of the pasta cooking water. Tear up the basil leaves and add them to the pan.
06 -
Toss everything together and continue stirring to finish cooking the pasta in the sauce. Add more pasta water as needed to maintain a silky consistency. If using parmesan cheese, add some to the pan and stir to incorporate.
07 -
Taste and adjust seasoning. Once the pasta is cooked to your preference, finish with a drizzle of extra virgin olive oil. Garnish with additional fresh basil leaves and parmesan cheese if desired, and serve immediately.
# Notes:
01 -
The starchy pasta water is key to creating a silky sauce that clings to the pasta
02 -
You can use any pasta shape you prefer, though long pasta like spaghetti or linguine works especially well