This recipe uses the natural juices of the tomatoes to create a light, silky sauce without needing heavy cream or canned sauce. Enjoy alongside grilled chicken, or add bite size pieces of grilled chicken to the pasta for a well-rounded meal.
Prep time: 5 minutes | Cook time: 15 minutes | Serves: 4
Ingredients
- 1 lb pasta, spaghetti or fettuccine work great
- 2 cups grape tomatoes, halved
- 4 cloves garlic, thinly sliced
- 4 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Handful of fresh basil, torn
Instructions
- Boil Pasta: Cook your pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté Garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Blister Tomatoes: Add the tomatoes to the skillet with a pinch of salt. Cook for 5–7 minutes, pressing down on them occasionally with a wooden spoon until they burst and release their juices.
- Emulsify: Toss the cooked pasta into the skillet. Add a splash of the reserved pasta water and the Parmesan cheese. Toss vigorously over low heat until the liquid turns into a glossy sauce that coats the noodles.
- Finish: Stir in the fresh basil and serve with an extra sprinkle of cheese.
