Burst Cherry Tomato Pasta in 30 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions for al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Toss in the cherry tomatoes and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, for 8–10 minutes until the tomatoes collapse into a jammy consistency.
4. Deglaze the pan with white wine, scraping up any browned bits. Let the liquid simmer and reduce by half, then stir in the butter until melted and glossy.
5. Transfer the undercooked pasta directly into the skillet. Pour in ½ cup (120ml) of the reserved pasta water and the grated Parmesan cheese.
6. Toss vigorously over medium heat for 2 minutes until the sauce emulsifies and clings to the noodles.
7. Fold in the torn fresh basil leaves and remove from heat immediately.