Description
You’ll love this deliciously simple Tomato Basil Pasta that’s packed with juicy cherry tomatoes, aromatic fresh basil, and a touch of tangy parmesan. Easy dinner recipe!
Ingredients
Scale
Pasta
- Salt
- ½ lb pasta (penne, cavatappi, choose your fave)
Tomato Basil Sauce
- 2–3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 3 cups cherry or grape tomatoes, halved
- 1/3 teaspoon red pepper flakes, or to taste (skip if sensitive to heat)
- Salt and pepper to taste (I used 1/3 teaspoon salt, ¼ teaspoon pepper)
- 1 ½ cups fresh basil, chopped, and more for topping
- 1/3 cup grated parmesan cheese, or to taste, more for topping
Topping
- Parmesan cheese
- Fresh basil
Instructions
- Bring a large pot of water to boil. Add in a big pinch of salt. Add in pasta. Cook until nearly tender, but still firm (al dente). Drain and reserve 1 cup pasta water.
- While the pasta is cooking, prepare the tomato basil sauce. Heat olive oil in a large skillet set over medium high heat. Add garlic and cook until fragrant, being careful not to burn, about 1 minute.
- Add tomatoes, red pepper flakes, salt and pepper, stirring occasionally and cooking until softened and tomatoes burst, about 4-5 minutes. Using a fork, mash about 2/3 of the tomatoes to release juices and create a chunky sauce. I like to keep 1/3 intact because it’s delicious & pretty.
- Add drained pasta, 1 cup fresh basil, and 1/3 cup parmesan cheese. If needed, add reserved pasta water to thin out sauce to preference. Turn off the heat and stir to combine.
- Taste and adjust as needed by adding salt and pepper.
- Serve in pasta bowls with roasted garlic bread. Top with parmesan cheese and garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes, Dinner
- Method: Stovetop
- Cuisine: Italian
