Tomato Basil Pasta

5 from 15 votes

Delicious pasta with cherry tomatoes, basil and parmesan cheese.

Course Main Dish

Cuisine American, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 371kcal

Boil pasta in salted water until al dente or to your liking
8 ounces thin spaghetti
While pasta is cooking, place olive oil in a large pan over medium heat. Add garlic while the oil is still cool.
¼ cup olive oil, 2 cloves garlic
As soon as you smell the garlic, add the tomatoes and the red pepper flakes
2 cups cherry tomatoes, halved, ¼ teaspoon red chili flakes
Cook until the tomatoes have softened and released some of their juices
Drain pasta reserving ¼ cup of the water
¼ cup pasta water
Add water to the tomatoes and simmer for 30 seconds.
Add cooked pasta and toss to coat
Stir parmesan and then fresh basil
¼ cup parmesan cheese, ¼ cup thinly sliced basil
Taste pasta and add salt, if needed
¼ teaspoon salt
Serve hot with additional parmesan and basil

- To cut the basil, stack leaves together and roll them into a cylinder. Cut with a sharp knife into thin strips. Separate strips and add to pasta.

- Add the garlic to a cool pan with cool oil and allow it to heat up with the pan. Once you smell the garlic, it's time to add the tomatoes to help protect the garlic from browning.