Ingredients
Scale
- 8 ounces (about 225 grams) spaghetti or your favorite pasta
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup grape tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, roughly torn
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Substitution suggestions:
- Use penne or fusilli if you prefer a sturdier pasta shape.
- Swap Parmesan for Pecorino Romano for a sharper taste.
- If you don’t have fresh tomatoes, use sun-dried tomatoes rehydrated in warm water.
- For a dairy-free version, omit cheese and add toasted pine nuts for texture.
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 8-10 minutes. I always taste a strand a minute or two before the suggested time—Mama Lou taught me that the perfect bite is everything.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, if using. Let the garlic sizzle gently until golden and fragrant, about 1-2 minutes. Be careful not to burn it; burnt garlic can turn the dish bitter.
- Add the halved grape tomatoes to the skillet. Cook for 3-4 minutes until they soften and start releasing their juices, stirring occasionally. This step brings a lovely freshness and a touch of sweetness to the sauce, reminding me of summer days with Ouma in the garden.
- Drain the pasta, reserving about 1/2 cup of the pasta water. Toss the pasta into the skillet with the tomatoes and garlic. If the mixture seems dry, add a splash of the reserved pasta water to help everything come together beautifully.
- Remove the skillet from heat. Stir in the Parmesan cheese and fresh basil leaves. Add lemon juice if you like a bit of brightness to cut through the richness. Season generously with salt and pepper. This final touch always reminds me of Mama Lou’s wise words: “Season well, always taste, and cook with heart.”
- Serve immediately, garnished with extra basil or Parmesan if desired. The whole process, from start to plate, should take about 15-20 minutes—perfect for a quick yet nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
