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