Ingredients
Scale
- 12 ounces spaghetti or your favorite pasta (gluten-free options work beautifully here)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- 1 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar (adds a gentle tang)
- 1/4 cup toasted pine nuts or walnuts (optional, for crunch)
- Fresh lemon zest from one lemon (brightens the dish)
- Substitution note: If you prefer, you can swap cherry tomatoes for sun-dried tomatoes, which Mama Lou loved to use during winter months when fresh ones were scarce.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente—usually about 8 to 10 minutes. Drain, reserving about 1 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant and just starting to turn golden—be careful not to burn it, as Mama Lou always said, “Burnt garlic is a sadness in the kitchen.”
- Add the halved cherry tomatoes and red pepper flakes (if using) to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light sauce.
- Pour in the balsamic vinegar and stir to combine. Let it simmer for another minute so the flavors meld beautifully.
- Add the drained pasta to the skillet, tossing gently to coat the noodles with the sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up. This is a trick I learned from Ouma, who always said, “A little pasta water is pasta magic.”
- Stir in the fresh basil leaves and lemon zest. Season generously with salt and freshly ground black pepper.
- Remove from heat and sprinkle the toasted pine nuts or walnuts on top for added texture and warmth.
- Serve immediately, perhaps with a side of crusty bread to soak up every last bit of that flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
