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