Light, garlicky, and bursting with the sweetness of ripe cherry tomatoes and fresh basil — this pasta is your warm-weather go-to.

INGREDIENTS:

  • 1 pound spaghetti or angel hair pasta
  • 4 pints cherry tomatoes (halved if large)
  • 6 cloves garlic (minced or thinly sliced)
  • ⅓ cup extra virgin olive oil
  • 1 tsp salt (plus more for pasta water)
  • ½ tsp black pepper
  • Fresh basil leaves (torn or whole)
  • Optional: Freshly grated Parmesan or Pecorino Romano cheese

INSTRUCTIONS:

1. Cook the Pasta

  • Boil a large pot of salted water.
  • Cook pasta until al dente. Reserve ½ cup pasta water before draining.

2. Sauté the Garlic & Tomatoes

  • In a large skillet over medium heat, add olive oil and garlic. Cook until fragrant (about 1 minute).
  • Add cherry tomatoes, salt, and pepper. Cook for 5–7 minutes until they burst and release juices.

3. Combine Pasta & Sauce

  • Add the cooked pasta to the skillet. Toss gently with tongs.
  • Add a splash of reserved pasta water to loosen if needed.

4. Finish with Basil & Cheese

  • Stir in fresh basil.
  • Top with grated Parmesan if desired. Serve warm or at room temperature.

ESTIMATED NUTRITION (Per Serving, ~4 total):

  • Calories: ~420
  • Carbs: 52g
  • Fat: 16g
  • Protein: 9g