Pasta with Burst Cherry Tomatoes and Crispy Garlic
Ingredients
- 1 poundpasta (such as penne or fusilli)
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ⅓ cupolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
- 1 small bunchfresh basil
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Mince 6 cloves garlic.
- 02
Halve 1.5 pounds cherry tomatoes.
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 the pasta cooks, heat 1/3 cup olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant and just beginning to turn golden.
- 03
Add cherry tomatoes to the skillet, increase heat to medium-high, and cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices. Season with salt, black pepper, and red pepper flakes if using.
- 04
Add the cooked pasta directly to the tomato skillet. Toss gently to coat, adding pasta water a splash at a time until the mixture is glossy and the sauce lightly coats the pasta (you may not need all of it).
- 05
Tear fresh basil leaves and stir most of them into the pasta. Taste and adjust seasoning with salt and pepper. Divide among bowls and top each with grated parmesan and a few remaining basil leaves.
Spice Tips
For smokier depth, add 1/2 teaspoon smoked paprika to the tomatoes. For heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Finish with a squeeze of fresh lemon juice or a splash of balsamic vinegar for brightness.
The beauty of this recipe is in the simplicity—the tomatoes burst as they cook, creating a light, fresh sauce. Use the best tomatoes and olive oil you can find. Leftovers keep well in the fridge for up to 2 days; reheat gently on the stovetop with a splash of water.