Ingredients:

  • 1 lb (450g) penne or spaghetti
  • 4 qts (3.8L) water
  • 2 tbsp (30g) kosher salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 2 cups (300g) cherry tomatoes, halved
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 cup (15g) fresh basil leaves, hand-torn
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1/2 tsp (3g) salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions to ensure a perfect al dente texture. Scoop out 1/2 cup (120ml) of starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the sliced garlic and red pepper flakes; sauté for about 1 minute until fragrant and translucent.
  3. Increase heat to medium-high and add the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the tomatoes soften and release their juices.
  4. Toss the drained pasta directly into the skillet with the tomatoes. Pour in the reserved pasta water and the grated Parmesan. Toss vigorously over heat for 60 seconds until the liquid transforms into a glossy, velvety coating.
  5. Remove from heat and stir in the torn basil leaves until wilted.