Crispy Garlic & Chile Oil Pasta with Burst Tomatoes
Ingredients
- 1 poundpasta (any shape)
- 1½ poundscherry tomatoes
- 8 clovesgarlic
- ½ teaspoonred pepper flakes
- ½ cupolive oil
- 1 teaspoonsalt
- 1lemon
- ¼ cupfresh basil (loosely packed)
- 2 ouncesparmesan cheese
Prep
- 01
Mince 8 garlic cloves.
- 02
Halve 1.5 pounds cherry tomatoes (or leave whole if small).
- 03
Chop about 1/4 cup fresh basil leaves.
- 04
Grate 2 ounces parmesan cheese (about 1/2 cup).
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 1/2 cup olive oil in a large skillet over medium heat. Add 8 minced garlic cloves and 1/2 teaspoon red pepper flakes. Cook for 2 to 3 minutes, stirring often, until the garlic is golden and fragrant but not browned.
- 03
Add 1.5 pounds cherry tomatoes to the pan. Increase heat to medium-high and cook for 5 to 7 minutes, shaking the pan occasionally, until the tomatoes begin to burst and soften.
- 04
Season with 1 teaspoon salt. Add the hot pasta directly to the skillet with the tomatoes and garlic oil, tossing well. Add pasta water 1/4 cup at a time until the sauce coats the noodles and looks creamy (you may not need all of it).
- 05
Remove from heat. Squeeze the lemon over the pasta and stir in the basil. Taste and adjust salt and heat if needed. Divide among bowls and top with grated parmesan.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a milder version, reduce to 1/4 teaspoon. A splash of hot sauce (like Calabrian chile paste) stirred in at the end adds depth and smoke.
This dish relies on the fruity heat of the garlic and chile oil—don't rush the first skillet step. The pasta water is crucial; it emulsifies the oil into a silky sauce. Leftovers keep for 1 day refrigerated.