– 1 lb whole wheat pasta – ⅓ cup extra-virgin olive oil – 4 cloves garlic sliced thin – ¼ teaspoon crushed red pepper flakes – 2 pints cherry (or grape) tomatoes, halved – ⅓ cup parmesan cheese, grated – 1 oz fresh basil, torn or gently chopped
1 - Cook the pasta until al dente.
2 - In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook until almost golden. Add the crushed red pepper flakes.
3 - Carefully add the tomatoes, cook until tender and slightly blistered. Turn off the heat.
4 - Add the cooked pasta and ⅓ cup of parmesan cheese, toss until fully incorporated. Finally, gently toss in the basil. Season.