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Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.

Add the halved cherry tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and crushed red pepper flakes (if using) to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, until the tomatoes burst and soften, releasing their juices to create a light sauce.

Pour 1/2 cup of the reserved pasta water into the skillet with the tomato sauce. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly.

Add the drained pasta directly to the skillet with the tomato sauce. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Toss everything together vigorously to ensure the pasta is evenly coated with the sauce and cheese.

Serve the pasta immediately in bowls, garnished with additional fresh basil leaves and extra grated Parmesan cheese, as desired.


Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.

Add the halved cherry tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and crushed red pepper flakes (if using) to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, until the tomatoes burst and soften, releasing their juices to create a light sauce.

Pour 1/2 cup of the reserved pasta water into the skillet with the tomato sauce. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly.

Add the drained pasta directly to the skillet with the tomato sauce. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Toss everything together vigorously to ensure the pasta is evenly coated with the sauce and cheese.

Serve the pasta immediately in bowls, garnished with additional fresh basil leaves and extra grated Parmesan cheese, as desired.
