Simple Tomato and Basil Pasta

A fast, fragrant classic—cherry tomatoes and garlic simmered in olive oil, finished with fresh basil and your favorite pasta.

Ingredients

• ¼ cup olive oil

• 5 garlic cloves, minced

• 1 heaped teaspoon chili flakes

• 4 cups cherry tomatoes, halved

• A handful of basil leaves, gently torn

• 1 lb pasta of your choice

• Sea salt

• Grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and reserve ½ cup of the pasta water. Set aside.

2. Make the Sauce
   In a large pan, heat olive oil over medium heat. Add garlic and chili flakes, stirring for a couple of minutes until fragrant—be careful not to let the garlic brown.

3. Simmer the Tomatoes
   Add the halved cherry tomatoes to the pan, season with salt, and cook over medium to medium-low heat for about 10 minutes, until the sauce thickens and the tomatoes begin to break down. Add the basil and stir to combine.

4. Combine and Serve
   Add the drained pasta and ¼ cup of reserved pasta water to the sauce. Toss well until everything is evenly coated. Taste and adjust seasoning. Serve warm with grated Parmesan if desired.