Ingredients:

  • 3 cups cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil, torn
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 12 oz dried pasta (spaghetti or linguine)
  • 1/2 cup reserved pasta water
  • 1/2 cup parmesan cheese, freshly grated

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1–2 minutes less than the package instructions).
  2. Before draining the pasta, scoop out 1/2 cup of the starchy pasta water and set it aside.
  3. Heat olive oil in a large skillet over medium heat until shimmering. Add sliced garlic and red pepper flakes; sauté for 1 minute until fragrant and translucent.
  4. Toss in the halved cherry tomatoes and salt. Increase heat to medium-high and cook for 8–10 minutes, stirring occasionally and using a wooden spoon to gently press the tomatoes to release their juices.
  5. Transfer the cooked pasta directly into the skillet with the tomatoes and pour in the reserved pasta water.
  6. Toss vigorously over medium heat for 1–2 minutes until the sauce forms a velvety, glossy glaze.
  7. Remove from heat and stir in the fresh basil and grated parmesan.