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Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.

Add the halved cherry tomatoes, dried oregano, salt, and black pepper to the skillet. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the tomatoes have softened and burst, releasing their juices. Mash some of the tomatoes with the back of a spoon to create a thicker sauce consistency.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.

Once the tomatoes have burst and the sauce has thickened, stir in the fresh basil and parsley into the tomato mixture. Taste and adjust seasoning if necessary.

Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.

Serve immediately, garnished with grated Parmesan cheese.


Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.

Add the halved cherry tomatoes, dried oregano, salt, and black pepper to the skillet. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the tomatoes have softened and burst, releasing their juices. Mash some of the tomatoes with the back of a spoon to create a thicker sauce consistency.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.

Once the tomatoes have burst and the sauce has thickened, stir in the fresh basil and parsley into the tomato mixture. Taste and adjust seasoning if necessary.

Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.

Serve immediately, garnished with grated Parmesan cheese.
