Made with few ingredients andlittle cooking time, this 20-Minute Cherry Tomato Basil Pasta is the perfect everyday meal! Garlic is gently fried in extra-virgin olive oil and infuses it with flavor. Blistered cherry tomatoes, crushed red pepper flakes, and fresh basil complete the profile. The whole dish is finished with delicious parmesan cheese.
Cook the pasta according to the package instructions until al dente.
In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook until almost golden, keeping a watchful eye not to burn it. Stir in the red pepper flakes. Carefully add the tomatoes, cook until tender and slightly blistered. Turn off the heat.
Add the cooked pasta and ⅓ cup of parmesan cheese, toss until fully incorporated. Finally, gently toss in the basil.
Season with salt and pepper, to taste.
Serve with additional parmesan cheese and fresh basil.
STORE - Transfer cooled pasta to an airtight container. Store in the refrigerator for up to 3 days.
REHEAT - This pasta reheats easily.
Microwave: Heat for 1 to 2 minutes, until heated through.
Stovetop: In a skillet over medium heat, add 1-2 teaspoon of olive oil (depending on amount of pasta). Add pasta and a tablespoon of reserved starchy pasta water (to make it creamy). Toss to coat. Cook until heated through. *If you do not have pasta water, just heat with olive oil.