Tomato Basil Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
5.5 oz (160g) spaghetti or any pasta you like
02 -
14 oz (400g) cherry or baby grape tomatoes (use a mix of colors if you want)
03 -
Two large garlic cloves
04 -
2 tablespoons of extra virgin olive oil, with more for drizzling later
05 -
Fresh basil leaves (around a handful), with extra for topping
06 -
Salt as needed
07 -
Crushed red pepper flakes (optional)
08 -
Grated parmesan cheese (optional)
# Instructions:
01 -
Chop the garlic finely and toss it in a large skillet or saucepan along with the olive oil. Cook it on low, stirring so it softens but doesn’t get brown. If you like spice, add red pepper flakes here.
02 -
Cut the cherry tomatoes into halves or quarters, depending on their size. Add them to the pan you used for the garlic. Sprinkle with salt, stir a bit, and cook over medium heat.
03 -
At the same time, get a big pot of salted water boiling. Follow the instructions on the pasta package, but stop 2 minutes before it’s al dente.
04 -
When the tomatoes start to soften, use the back of a wooden spoon to gently squish some of them. Pour in a ladleful of that pasta water and stir to make a sauce.
05 -
As soon as the pasta is slightly underdone, drain it and toss it right into the pan with the tomato sauce. Add a little more pasta water. Rip the basil leaves into pieces and toss them into the mix too.
06 -
Stir it all together, letting the pasta cook fully in the sauce while stirring. Add more of the reserved water if it looks too dry. If you’re using parmesan, throw some in now and mix.
07 -
Taste and tweak the seasoning if needed. When it’s ready to eat, drizzle a bit of olive oil on top and garnish with fresh basil or parmesan (if using). Serve immediately while it’s hot.
# Notes:
01 -
Your pasta water has loads of starch, which helps create that smooth sauce texture.
02 -
Feel free to switch up the pasta shape—long ones like spaghetti or fettuccine work best, but it’s up to you.