Pasta with Burst Tomatoes and Crispy Garlic
Ingredients
- 1 poundpasta
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ¼ cupolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ·fresh basil
- ·parmesan cheese
Prep
- 01
Mince 6 cloves garlic.
- 02
Tear or roughly chop a handful of fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes depending on the shape. Reserve 1 cup of pasta water before draining.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant and just beginning to turn golden.
- 03
Add cherry tomatoes to the skillet and increase heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and begin to burst, releasing their juices.
- 04
Add cooked pasta to the skillet with tomatoes. Toss well, adding pasta water a splash at a time (about 1/2 cup) until you have a silky, light sauce that coats the pasta.
- 05
Season with salt and black pepper to taste. Divide among bowls, top with torn basil and grated parmesan, and serve immediately.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or finish with a crack of black pepper and a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the tomato flavor beautifully.
This recipe comes together in about 25 minutes total. The pasta water is crucial — it emulsifies with the oil and tomato juice to create a light, cohesive sauce. If you prefer a brothier result, add more pasta water; for something tighter, use less.