Cherry Tomato Pasta
A fresh and simple pasta tossed with juicy cherry tomatoes, garlic, and basil for the perfect weeknight meal.
Servings 4 servings
Calories 587kcal
Equipment
- skillet
- pasta pot
Ingredients
- 1 pound pasta spaghetti, penne, or your preferred type
- ¼ cup olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for a little kick
- 2 pints cherry tomatoes
- ¼ cup fresh basil leaves chopped
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add the cherry tomatoes to the skillet and cook, stirring occasionally, for about 8-10 minutes until the tomatoes soften and start to burst.
- Using the back of your spoon, gently press on tomatoes to help release juices. Continue to cook for about 5 more minutes until sauce begins to thicken.
- Add the cooked pasta to the skillet with the tomatoes. Toss everything together, adding a splash of the reserved pasta water to help create a sauce.
- Dish up pasta and top with the fresh basil, season with salt and pepper to taste.
Nutrition
Calories: 587kcal | Carbohydrates: 95g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 38mg | Potassium: 787mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1310IU | Vitamin C: 55mg | Calcium: 58mg | Iron: 3mg