Ingredients
Scale
- 1 pound of quality pasta (spaghetti or penne)
- 2 cups fresh cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional for heat)
- Freshly grated Parmesan cheese for serving
For an elevated experience, consider organic or locally sourced ingredients, echoing my grandmother’s dedication to freshness straight from her garden.
Instructions
- Boil a large pot of salted water and cook the pasta until al dente, following package instructions. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant.
- Add the halved cherry tomatoes, seasoning with salt, pepper, and red pepper flakes if using. Sauté for 5-7 minutes until the tomatoes are soft but still hold their shape.
- Toss in the cooked pasta, adding reserved pasta water as needed to achieve desired consistency.
- Stir in the fresh basil leaves just before serving, allowing them to wilt slightly.
- Plate the pasta, finishing with a generous sprinkle of freshly grated Parmesan cheese.
Remember, as Mama Lou always said, “The secret to good food is cooking with love and a touch of patience.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 14g
- Carbohydrates: 52g
- Protein: 12g
