This dish is not only a celebration of seasonal produce but also embodies the heart of Italian cooking—simplicity and freshness.
Ingredients
Scale:
12 ounces spaghetti or your preferred pasta (gluten-free or whole wheat options available)
2 cups fresh cherry tomatoes, halved
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil leaves, chopped (plus extra for garnish)
Freshly grated Parmesan cheese (optional)
Instructions
Begin by cooking the pasta. In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, prepare the sauce. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet. Sprinkle with salt, black pepper, and red pepper flakes if using. Cook the tomatoes for about 5-7 minutes, stirring occasionally.
Add the chopped basil to the skillet, mixing it in. If the sauce seems too thick, add some reserved pasta water to achieve your desired consistency.
Once the pasta is drained, add it directly to the skillet with the tomato sauce. Toss everything together, ensuring the pasta is well coated.
Remove from heat and let the dish sit for a minute. Serve immediately, garnished with additional basil and freshly grated Parmesan cheese if desired.
