Ingredients
Scale
- 12 ounces rotini pasta (about 3 cups dry)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 3 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup toasted pine nuts or chopped walnuts (optional, for crunch)
- Substitution suggestion: Use gluten-free rotini pasta if you prefer a gluten-free option.
- For a dairy-free variation, omit the Parmesan and sprinkle with nutritional yeast instead.
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Mama Lou always reminded me, “Don’t overcook your pasta—it should still have a little bite to it.” Drain and set aside, reserving about 1/2 cup of the pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté gently until fragrant and just beginning to turn golden, about 1-2 minutes. Be careful not to burn the garlic, as Mama Lou used to say, “Burnt garlic is like burnt love—bitter and hard to forget.”
- Add the halved cherry tomatoes to the skillet. Sprinkle in the crushed red pepper flakes if using. Cook the tomatoes, stirring occasionally, until they soften and begin to release their juices, about 5 minutes. This step brings out the sweetest, most comforting flavors—just like the summer afternoons I spent picking fresh tomatoes in Mama Lou’s garden with Ouma.
- Stir in the cooked rotini pasta, tossing gently to coat the noodles in the garlicky tomato sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and create a silky sauce that clings to each spiral.
- Remove the skillet from heat and stir in the chopped basil and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. The cheese melts into the warm pasta, binding everything together in a way that feels like a warm hug—something Mama Lou’s cooking always achieved effortlessly.
- Transfer the pasta to serving bowls and sprinkle with toasted pine nuts or walnuts for a delightful crunch, if desired. A final drizzle of olive oil adds a lovely sheen and richness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International