Ingredients
Scale
- 2 ounces dried spaghetti or your favorite pasta shape (about a small handful)
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove, finely minced
- 1/2 cup cherry tomatoes, halved (substitute with canned diced tomatoes if fresh aren’t available)
- 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
- 1 tablespoon fresh basil leaves, torn (or 1 teaspoon dried basil if fresh not on hand)
- 1 teaspoon butter (optional, for added richness)
When I first made this recipe, Mama Lou smiled and said, “Sofia, sometimes the simplest ingredients make the biggest memories.” She was right. This humble list feels like a love letter from her kitchen to yours.
Instructions
- Bring a medium pot of salted water to a rolling boil. Add your 2 ounces of pasta and cook according to the package directions, usually around 8-10 minutes, until al dente. Remember, Mama Lou always said, “Don’t overcook—pasta should have a little bite, like a good story.”
- While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté gently for about 1 minute, until fragrant but not browned. This step fills the kitchen with memories of Mama Lou’s fragrant Sunday afternoons.
- Add the halved cherry tomatoes and red pepper flakes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices. This is where the magic begins—the sauce starts to sing.
- Drain the pasta, reserving about 1/4 cup of the cooking water. Return the pasta to the pot or a warm bowl.
- Toss the pasta with the tomato and garlic sauce, adding a splash of the reserved pasta water to loosen the sauce if needed. Stir in the butter here if using—it rounds out the flavors beautifully.
- Season with salt and freshly ground black pepper to taste. Don’t be shy—seasoning is the quiet soul of any dish.
- Finish by stirring in the torn basil leaves and sprinkling with the grated Parmesan. Let the warmth of the pasta melt the cheese just so.
- Serve immediately, savoring the moment. I always think of Ouma when I eat this—how we’d sit side by side, sharing simple dishes and stories that felt endless.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
