Burst Tomato Pasta with Crispy Garlic Oil
Ingredients
- 1 poundpasta
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ½ cupextra-virgin olive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ¼ cupfresh basil (loosely packed)
- 2 ouncesparmesan cheese (optional, for serving)
Prep
- 01
Slice 6 garlic cloves.
- 02
Loosely chop or tear about 1/4 cup fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 2 minutes shy of al dente; drain, reserving 1 cup pasta water.
- 02
While pasta cooks, heat 1/2 cup olive oil in a large skillet over medium. Add 6 sliced garlic cloves and red pepper flakes; cook 2–3 minutes until fragrant and golden. Do not let garlic brown.
- 03
Raise heat to medium-high. Add 1.5 pounds cherry tomatoes to the skillet. Cook 5–7 minutes, stirring occasionally, until tomatoes soften and burst, releasing their juices.
- 04
Add drained pasta to the skillet. Toss well, adding pasta water 1/4 cup at a time until you have a light sauce that coats the noodles (you may not use all of it).
- 05
Season to taste with salt and black pepper. Tear fresh basil over the top, toss gently, and serve. Top with shaved or grated parmesan if desired.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice just before serving brightens the acidity.
Use San Marzano tomatoes for deeper flavor if cherry tomatoes aren't in season. Leftovers reheat gently on the stovetop with a splash of pasta water.