Cherry Tomato Pasta

A quick pasta dish made with an abundance of sweet cherry tomatoes, highly aromatic fresh basil, rich silky olive oil, and a just enough bold garlic and parmesan cheese. This is without a doubt one of the best ways to use up those seasonally prime summer tomatoes!

📝 Ingredients

• 1 lb. dry spaghetti (or linguine)
• 1/2 cup extra virgin olive oil
• 2 lbs cherry tomatoes ((just reds, or a combination))
• 1 1/2 Tbsp minced garlic ((4 cloves))
• 1/2 tsp red pepper flakes, (or to taste (optional))
• 1/2 to 1 tsp granulated sugar, (only if needed)
• 1/2 cup chopped fresh basil ((slice into ribbons), divided)
• 1/2 cup (28g) finely shredded parmesan cheese, (plus more for serving)
• Ricotta cheese, (fresh mozzarella pears, or burrata cheese (any selection brought to room temperature for 30 minutes))

👨‍🍳 Instructions

1. 1Cook pasta in 3 quarts of salted boiling water, cook to al dente according to directions on package. Reserve 1/2 cup pasta water before draining pasta.
2. 2While pasta is cooking heat olive oil in a 12-inch saute pan or pot over medium heat.
3. 3Add tomatoes and saute 2 minutes. Add garlic and red pepper flakes then saute 3 minutes longer. Now start to break down some of the tomatoes with the back of a wooden spoon.
4. 4Season sauce with salt and pepper to taste and simmer over medium-low heat until most of the cherry tomatoes have burst, about 5 minutes longer.
5. 5Reduce heat to low, stir in parmesan cheese. Then add drained pasta, 1/4 cup pasta water, and 1/4 cup of the basil. Toss and warm together for about 1 minute, thin with more pasta water as needed.
6. 6Plate and garnish with remaining 1/4 cup basil and more parmesan cheese to taste. If desired serve with dollops of ricotta, or fresh mozzarella, or burrata cheese.