Serves: 4
Ingredients
- 1 pound pasta (penne, ziti, rigatoni or your favorite pasta)
- 2 pints cherry tomatoes, halved
- 6–8 garlic cloves, thinly sliced
- ¼ cup extra virgin olive oil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh basil leaves, torn
- ½ cup grated Parmesan or Pecorino Romano (optional)
- 2–3 tablespoons reserved pasta water
- Fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil over medium heat in a large skillet.
- Add the sliced garlic and cook for 1–2 minutes, stirring often, until fragrant and lightly golden. Do not let it burn.
- Stir in the red pepper flakes (if using), then add the cherry tomatoes. Season with salt and pepper.
- Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and burst, creating a light sauce. Gently press some of the tomatoes with the back of a spoon to release more juices.
- Add the drained pasta to the skillet. Toss with the tomato mixture, adding a few tablespoons of reserved pasta water until the sauce lightly coats the pasta.
- Stir in the fresh basil and adjust seasoning.
- Serve immediately topped with grated Parmesan or Pecorino and a drizzle of good olive oil.
Optional additions
- Top with grilled shrimp, chicken, salmon or tuna
- My picture is with Tuna in water
- 2 cans drained
- ½ of white onion
- ½ cup of pickled jalapenos
- 2 tbsp of regular mayonnaise
- A few pinches of salt and pepper
- Mixed well and combine with the pasta
