Pasta with Burst Cherry Tomatoes and Crispy Garlic
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, rigatoni))
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ⅓ cupolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
- ¼ cupfresh basil (lightly packed)
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Mince 6 cloves garlic.
- 02
Tear or coarsely chop fresh basil, keeping aside until the end.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until fragrant and the garlic is light golden (do not brown).
- 03
Add cherry tomatoes to the skillet. Increase heat to medium-high. Cook for 5 to 7 minutes, shaking the pan occasionally, until tomatoes soften and begin to burst. Some should split open and release their juice.
- 04
Pour in 1/2 cup reserved pasta water. Simmer for 2 minutes to bring flavors together. Season with salt and black pepper to taste.
- 05
Add the drained pasta to the skillet and toss gently to coat. Add more pasta water by the tablespoon if the sauce seems dry. The pasta should glisten but not swim.
- 06
Remove from heat. Tear basil leaves and scatter over the top. Divide among bowls and top each with grated parmesan.
Spice Tips
The recipe calls for just a pinch of red pepper flakes for warmth. For more heat, increase to 1/2 teaspoon or add a few flakes of dried chili. A squeeze of fresh lemon juice at the end brightens the tomato flavor beautifully.
This recipe celebrates the simplicity of good tomatoes and good oil. It's best made when cherry tomatoes are in season and sweet. For a heartier meal, stir in white beans or add grilled chicken.