Ingredients:

  • 1 lb spaghetti or linguine
  • 4 qt water
  • 2 tbsp kosher salt
  • 3 cups cherry tomatoes, left whole
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook for 1-2 minutes less than the package directions for al dente.
  3. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  4. Heat olive oil in the skillet over medium-high heat until it shimmers.
  5. Add the whole cherry tomatoes. Sauté without stirring for 2-3 minutes until the skins begin to blister and turn mahogany-colored.
  6. Stir in the sliced garlic and red pepper flakes. Continue cooking for 3-5 minutes, pressing down on a few tomatoes with a spatula to help them pop, until the sauce looks jammy and concentrated.
  7. Toss the drained pasta directly into the skillet with the tomatoes.
  8. Pour in the reserved pasta water and increase heat to high.
  9. Toss vigorously for 1-2 minutes until the liquid reduces into a glossy coating.
  10. Remove from heat and stir in the torn basil and Parmesan cheese until melted and integrated.