Ingredients:

  • 1 lb (450g) Penne or Spaghetti
  • 1 tbsp (15g) Salt
  • 2 cups (300g) Cherry tomatoes
  • 4 tbsp (60ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 1/2 tsp (3g) Red pepper flakes
  • 1/2 cup (120ml) Reserved pasta water
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (15g) Fresh basil leaves, torn

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (usually 1-2 minutes less than package directions). Reserve about 1 cup of the cloudy, starchy pasta water before draining.
  2. Place a skillet over medium-high heat and add olive oil. Sauté sliced garlic and red pepper flakes for 60 seconds until fragrant and pale gold.
  3. Add whole cherry tomatoes. Increase heat slightly and cook for 3-5 minutes without stirring too often until the skins wrinkle and pop, releasing their juices.
  4. Lower heat to medium and pour in 1/2 cup of reserved pasta water. Stir constantly for 2 minutes to emulsify the oil and tomato juices into a glaze.
  5. Add the cooked pasta to the skillet and toss vigorously for 1-2 minutes until the sauce clings to the pasta.
  6. Remove from heat and fold in grated Parmesan and torn basil until the cheese is melted.