Tomato Basil Pasta (Print Version)
# Ingredients:
→ Getting the Pasta Ready
01 -
5.5 oz (160g) of pasta, preferably spaghetti
02 -
14 oz (400g) small tomatoes like cherry or grape (feel free to mix red and yellow ones)
03 -
2 garlic cloves (large ones)
04 -
2 tablespoons of olive oil, preferably extra virgin, and a bit extra for topping
05 -
A handful of fresh basil leaves, and some extra for putting on top
06 -
Salt, based on your preference
07 -
Crushed red chili flakes, optional for a bit of spice
08 -
Freshly grated parmesan cheese, optional for serving
# Instructions:
01 -
Chop up the garlic finely and toss it into a sauté pan or big skillet with the olive oil. Turn the stove to low and cook the garlic gently so it doesn’t burn. Throw in the optional chili flakes now if you like a spicy kick.
02 -
Cut your small tomatoes into halves or quarters (size it how you like). Add them to the garlic oil in the pan, sprinkle in some salt, and cook them on medium heat.
03 -
Get a large pot of water super salty and boil it. Follow the cooking guidelines on the pasta package, but be ready to stop 2 minutes before it reaches al dente.
04 -
Once the tomatoes in the pan start looking soft and blistered, gently smash a few with a wooden spoon to release their juices. Pour in a ladle-full of the water your pasta is cooking in, and keep cooking to form a light sauce.
05 -
Before the pasta finishes its time in the water, drain it and then transfer it straight into the tomato mix in the pan. Pour in a little more pasta water as needed. Tear up the fresh basil leaves and throw them in as well.
06 -
Toss the pasta around in the sauce to finish cooking and get it evenly coated. Add some pasta water if it looks dry so that everything’s silky. If you’ve chosen to use the parmesan, grate some directly into the pan and mix it in.
07 -
Try a bite and tweak the seasoning if it needs it. Once your pasta’s cooked how you want, drizzle a little olive oil on top. Add more basil or parmesan, if you’re using them, and serve right away.
# Notes:
01 -
Using the starchy water from the pasta helps make the sauce creamy and stick to the noodles better.
02 -
Even though spaghetti or linguini is recommended, you can pick a different pasta shape if you want to switch things up.