Burst Tomato Pasta with Basil and Crispy Garlic
Ingredients
- 12 ouncespasta (any shape)
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ¼ cupolive oil
- ¼ teaspoonred pepper flakes
- ½ cupfresh basil (packed)
- ·kosher salt
- ·black pepper
- 2 ouncesparmesan cheese (optional, for serving)
Prep
- 01
Slice 4 garlic cloves thinly.
- 02
Pick and roughly tear about 1/2 cup fresh basil leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes, stirring constantly for 1 to 2 minutes until the garlic is light golden and fragrant—do not let it burn.
- 03
Add cherry tomatoes to the skillet and season with a large pinch of salt. Cook for 4 to 5 minutes, shaking the pan occasionally, until tomatoes begin to burst and release their juices.
- 04
Add the drained pasta directly to the skillet with the tomatoes. Pour in 1/2 cup of the reserved pasta water and toss gently to combine. Cook for 1 minute, adding more pasta water if the mixture looks dry.
- 05
Remove from heat and tear in about half the fresh basil. Toss gently, then taste and adjust salt and black pepper. Divide among bowls, top with remaining basil, and serve immediately with grated parmesan if desired.
Spice Tips
The red pepper flakes add gentle warmth; increase to 1/2 teaspoon if you like more heat. A squeeze of fresh lemon juice at the end brightens the flavor, and a small pinch of nutmeg stirred in just before serving adds subtle depth without announcing itself.
This recipe is fast and relies on the quality of your tomatoes—use the ripest, most flavorful ones you can find. It's naturally vegetarian but you can stir in cooked shrimp or white fish in the final minute for extra protein.