Easy Cherry Tomato Pasta

Ingredients

• 1 cup Cherry Tomatoes (halved)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 pinch Red Pepper Flakes
• 2 cloves Garlic Cloves (crushed)
• 200 grams Spaghetti (about 7 oz)
• 0.25 cup Fresh Basil Leaves (roughly chopped)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Pasta Water (reserved from cooking pasta)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 9-10 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

2. Sauté Tomatoes

   While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Add the halved cherry tomatoes, season with salt, black pepper, and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomatoes soften and start to burst, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

3. Add Garlic

   Reduce the heat to low and add the crushed garlic. Cook for 1‑2 minutes, just until fragrant, being careful not to let it brown.

   Time: PT2M

   Temperature: low

4. Combine Pasta and Sauce

   Add the drained spaghetti to the skillet. Pour in the reserved pasta water, add the fresh basil leaves, and toss everything together over medium heat for about 1 minute, allowing the sauce to become creamy and coat the pasta.

   Time: PT2M

   Temperature: medium

5. Finish with Parmesan

   Turn off the heat. Sprinkle the grated Parmesan cheese over the pasta and give it a final toss until the cheese melts into the sauce.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

12g

Carbohydrates

60g

Fat

12g

Fiber

4g