15 Minute Fresh Cherry Tomato Pasta

Ingredients

• 2 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra virgin)
• 2 cups Cherry Tomatoes (halved)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 8 ounces Spaghetti (uncooked, cooked al dente; reserve 1/4 cup pasta water)
• 0.25 cup Fresh Basil (torn roughly)
• 0.33 cup Parmesan Cheese (freshly grated, plus extra for topping)
• 0.25 teaspoon Red Pepper Flakes (optional for heat)

Instructions

1. Prepare Ingredients

   Mince the garlic, halve the cherry tomatoes, grate the Parmesan, and tear the basil. Cook the spaghetti in salted boiling water until al dente, then drain and reserve 1/4 cup of the pasta water.

   Time: PT5M

2. Infuse Garlic

   Heat the olive oil in the large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it brown.

   Time: PT2M

   Temperature: medium heat

3. Cook Tomatoes

   Add the halved cherry tomatoes to the skillet. Stir and press them down with the back of a spoon until they begin to release their juices and form a saucy mixture, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

4. Combine Pasta and Finish

   Season the tomato mixture with salt and pepper. Add the cooked spaghetti, torn basil, and most of the grated Parmesan to the skillet. Toss everything together over medium heat, adding a little reserved pasta water if the sauce looks dry, until the pasta is evenly coated, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

5. Plate and Serve

   Transfer the pasta to serving plates, sprinkle with the remaining Parmesan and optional red pepper flakes, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

14g

Carbohydrates

50g

Fat

14g

Fiber

4g