Cherry Tomato Pasta
450kcal
Ingredients
Pasta
- 12 oz spaghetti or your favorite pasta
Cherry Tomato Sauce
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- 1/4 cup extra virgin olive oil for sautéing
- 1/2 teaspoon red pepper flakes optional, for heat
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/4 cup fresh basil chopped, plus more for garnish
- 1/4 cup parmesan cheese grated, for serving
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. This helps to season the pasta as it cooks.
- Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- Reserve 1 cup of pasta water, then drain the pasta in a colander.
Prepare the Sauce
- In a large skillet, heat the olive oil over medium heat. This allows the oil to infuse with flavor.
- Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
- Stir in the red pepper flakes, salt, and black pepper. Adjust the seasoning to your taste.
- Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
- Remove from heat and stir in the chopped basil, which adds a fresh flavor to the dish.
Serve
- Plate the pasta and garnish with additional fresh basil and grated parmesan cheese.
- Serve immediately and enjoy your delicious cherry tomato pasta!
Nutrition
Serving1servingCalories450kcalCarbohydrates60gProtein12gFat18gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat12gCholesterol5mgSodium300mgPotassium500mgFiber3gSugar4gVitamin A800IUVitamin C20mgCalcium100mgIron2mg
Notes
For a heartier meal, consider adding grilled chicken or shrimp. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.