Description
A delicious pasta dish with a fresh tomato basil sauce. Perfect for a quick weeknight meal!
Ingredients
Scale
- ½ lb pasta (penne, cavatappi, choose your fave)
- 2–3 tablespoons extra virgin olive oil
- 3 garlic cloves (minced)
- 3 cups cherry or grape tomatoes (halved)
- ⅓ teaspoon red pepper flakes (or to taste, skip if sensitive to heat)
- ⅓ teaspoon salt (more to taste)
- ¼ teaspoon pepper (more to taste)
- 1 ½ cups fresh basil (chopped, and more for topping)
- ⅓ cup grated parmesan cheese (or to taste, more for topping)
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. Keep 1/3 intact for texture.
- Add drained pasta, 1 cup fresh basil, and ⅓ 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.
Notes
- Feel free to adjust the spice level based on your preference.
- This dish can be served warm or at room temperature.
- Adding more fresh basil not only enhances flavor but also adds color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: boil, sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 6mg