Ingredients
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2 cups cherry tomatoes, halved
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3 tablespoons olive oil
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2 garlic cloves, minced
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6 oz spaghetti (or pasta of choice)
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½ teaspoon red pepper flakes (optional)
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Salt and black pepper, to taste
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Fresh basil, chopped (optional garnish)
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Grated Parmesan cheese (optional garnish)
Instructions
Step 1: Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Step 3: Add halved cherry tomatoes to the skillet. Let them cook 5–7 minutes until they begin to burst and release juices.
Step 4: Add red pepper flakes (if using), salt, and black pepper. Lightly smash some tomatoes with the back of a spoon to create a rustic sauce.
Step 5: Toss cooked spaghetti into the skillet. Stir well, adding reserved pasta water a bit at a time to loosen the sauce.
Step 6: Serve with chopped basil and Parmesan cheese, if desired.
Notes
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You can substitute grape tomatoes if cherry tomatoes aren’t available.
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Add a pat of butter at the end for extra richness.
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Works great with gluten-free pasta too!
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Leftovers reheat well with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: Italian-American