Burst Tomato & Garlic Pasta with Basil
Ingredients
- 1 poundpasta
- 2 poundscherry tomatoes
- 6 clovesgarlic
- ⅓ cupolive oil
- ¼ teaspoonred pepper flakes
- 1 handfulfresh basil
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Slice 6 cloves garlic thinly.
- 02
Halve about 2 pounds cherry tomatoes.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 8–10 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant (do not brown).
- 03
Increase heat to medium-high. Add cherry tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until tomatoes begin to burst and release their juices.
- 04
Add cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss gently to coat, adding more pasta water as needed to loosen the sauce into a light, silky consistency.
- 05
Remove from heat. Tear in fresh basil, squeeze lemon juice over the top, and season with salt and black pepper to taste. Serve immediately.
Spice Tips
For warmth, add a larger pinch of red pepper flakes or finish with a crack of black pepper. A small pinch of dried oregano stirred into the oil adds Mediterranean depth. Fresh mint leaves scattered on top add unexpected brightness.
The sauce comes together in the time pasta cooks, so timing is key — have all ingredients prepped before you start. For extra richness, finish with a drizzle of best-quality olive oil.