Ingredients
Scale
- 12 ounces pasta (spaghetti or linguine work beautifully)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 pint cherry tomatoes, halved
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper, to taste
Feel free to customize this dish with your favorite additions. Mama Lou would often add a handful of spinach or a sprinkle of lemon zest for a bright finish, and it’s a tradition I happily continue.
Instructions
- In a large pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, just like Mama Lou would do, filling the kitchen with a warm, inviting aroma.
- Add the cherry tomatoes and stir occasionally, allowing them to soften and release their juices, about 3-4 minutes. I always loved watching the tomatoes transform, their vibrant colors deepening as they cooked.
- Add the pasta, vegetable broth, and a pinch of salt. Stir everything together and bring to a boil. Mama Lou taught me to always keep an eye on the pot, stirring occasionally to ensure the pasta cooks evenly.
- Reduce the heat to a simmer and cover. Cook for 10-12 minutes, stirring occasionally. The pasta should absorb most of the liquid and become tender. It’s during this time that I often find myself reminiscing about the stories shared in Mama Lou’s kitchen.
- Remove from heat and stir in the fresh basil and grated Parmesan cheese. The basil’s fresh aroma and the cheese’s creaminess combine to create a symphony of flavors that always make me think of home.
- Season with salt and pepper to taste, and serve immediately while it’s still warm and aromatic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International