This weeknight pasta is bursting with summer ripe tomatoes, garlic and fresh basil. This was my go to dinner when I was pregnant with the twins and craved comfort food that was both light and healthy. It is quick and easy and full of summer flavors. Since there is only a handful on ingredients use a really high quality olive oil and the sweetest tomatoes you can find. I love finishing it with parmesan and torn basil but this can easily be made dairy free.
Burst Tomato Pasta
Description
This weeknight pasta is bursting with summer ripe tomatoes, garlic and fresh basil. This was my go to dinner when I was pregnant with the twins and craved comfort food that was both light and healthy. It is quick and easy and full of summer flavors. Since there is only a handful on ingredients use a really high quality olive oil and the sweetest tomatoes you can find. I love finishing it with parmesan and torn basil but this can easily be made dairy free.
Ingredients
1 lb your favorite pasta
1/4 cup extra virgin olive oil
2 cloves of garlic smashed
4 cups sungold or cherry tomatoes
1/2 tsp crushed red pepper flakes or to taste
Salt and freshly cracked black pepper to taste
Parmesan cheese-optional
Handful fresh basil leaves
Instructions
- Heat a pot of salted water. Cook pasta according to directions and drain reserving 1/2 a cup of pasta water and set aside. While the pasta is cooking make the sauce.
- Heat olive oil in a pot over medium heat. Add the garlic and cook for 2 minutes until softened.
- Add the tomatoes, red pepper flakes, salt and a sprig of basil . Cook for 4-5 minutes.
- Reduce the heat and cook occasionally smashing the tomatoes. until they soft enough to burst, about 10 minutes. Add cooked pasta, a few tablespoons of reserved water and cheese. Cook for another minute or two. Top with more basil and parm.
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