Speedy tomato and basil pasta
Speedy tomato and basil pasta
Ingredients
For the Pasta
- 1 pound pasta, such as spaghetti, linguine, or penne
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 2 pints cherry tomatoes, halved
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 9 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
Serve the pasta immediately in bowls, garnished with additional fresh basil leaves and extra grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy tomato and basil pasta
Ingredients
For the Pasta
- 1 pound pasta, such as spaghetti, linguine, or penne
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 2 pints cherry tomatoes, halved
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 9 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
Serve the pasta immediately in bowls, garnished with additional fresh basil leaves and extra grated Parmesan cheese, as desired.
⏱️ 1 min