Pasta with Cherry Tomatoes
Cherry tomato pasta is a healthy and easy-to-make dinner that comes together in less than 20 minutes.
Ingredients
- 8 oz. (227 g) pasta any shape
- ¼ cup (54 g) extra virgin olive oil
- 6 cloves (18 g) fresh garlic minced
- 1 pint (473 g) cherry tomatoes cut in half
- ½ teaspoon (3 g) sea salt
- ¼ cup (25 g) parmesan cheese shaved, grated, or shredded
- 10 large (4 g) basil leaves chopped
- ¼ teaspoon (0.5 g) cracked red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. While you are waiting, prepare the sauce.
- Add the olive oil to a large skillet over medium heat. Once the oil is hot and shimmering, add the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and salt and continue to cook until the tomatoes are soft, about 5 minutes.
- Cook the pasta "al dente" according to the package directions. If you are using our sourdough pasta recipe, cook for 4-5 minutes or until desired firmness. Reserve 1 cup of pasta water and set aside. Drain the pasta and add it to the skillet.
- Toss the pasta in the sauce along with the parmesan cheese, chopped basil, and cracked red pepper flakes. Add pasta water while stirring, a few tablespoons at a time, until you achieve the desired sauce consistency. Season to taste and serve immediately.
Notes
- How to Store: For optimal flavor and texture, we recommend enjoying this pasta dish immediately after making it. However, leftovers can be stored in the refrigerator for up to four days.
- How to Reheat: When reheating, add a small amount of water to the pasta and heat it in a saucepan on the stove until thoroughly warmed. Alternatively, you can reheat it in the microwave at 50% power.
Nutrition
Calories: 382kcalCarbohydrates: 49gProtein: 11gFat: 16g