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.