Ingredients:

  • 12 oz (340g) spaghetti or penne
  • 1 tbsp (15ml) salt
  • 2 cups (300g) cherry tomatoes
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1/2 tsp (3g) red pepper flakes
  • 1/4 cup (30g) fresh basil leaves, torn
  • 1/2 cup (50g) grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Before draining, reserve 1 cup (240ml) of the starchy pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Add the whole cherry tomatoes and sauté for 5–7 minutes, stirring occasionally, until the skins pop and they become shriveled and mahogany-colored.
  3. Reduce heat to medium. Stir in the minced garlic and red pepper flakes; sauté for 60 seconds until fragrant and golden.
  4. Pour in 1/2 cup (120ml) of the reserved pasta water. Stir vigorously for 2 minutes as the water reduces and blends with the oil and tomato juices to create a glossy emulsion.
  5. Add the drained pasta directly into the skillet. Toss over medium heat for 1 minute until the sauce clings to the noodles. Remove from heat and fold in the torn basil and Parmesan cheese. Season with salt and pepper.