Ingredients
Scale
- 2 pints cherry tomatoes
- 4 large garlic cloves (thinly sliced)
- 1/2 lb dry pasta (spaghetti, bucatini, penne rigate)
- 1 cup fresh basil (roughly chopped)
- 1 cup Parmesan cheese (freshly grated)
- 6 tbsp extra virgin olive oil
- salt + pepper
Instructions
- Bring a large pot of water to boil.
- In a cold skillet, heat 4 tbsp of olive oil and garlic over medium heat. Watch the skillet and stir frequently so that the garlic doesn't brown. This should take about 2-3 minutes. Then add the cherry tomatoes to the skillet and let it cook for about 8 minutes over medium-low heat. Stir the tomatoes frequently and press down on the blistered tomatoes to help release the juices.
- While the cherry tomatoes are simmering, cook the pasta al dente according to package instructions. Make sure to reserve about a cup of pasta water and set aside.
- Once the tomatoes have softened, add the fresh basil and season with salt and pepper.
- Add the drained pasta to the sauce and about 1/3 cup of pasta water and increase the heat to high. Stir and toss the pasta with the sauce vigorously until you get a creamy texture to the sauce. Then remove the skillet from the heat and add the Parmesan and 1 tbsp of extra virgin olive oil. Plate and garnish with more fresh basil and parmesan. Serve immediately. Enjoy!