This pasta comes together in less than 30 minutes, using fresh ingredients that don’t need much to shine. Serve it with a simple side salad for an easy but impressive dinner!
1. Bring a large pot of water to boil and cook pasta according to package instructions. Be sure to generously salt your pasta water, and reserve at least 1 cup for use later on.
2. Meanwhile, heat olive oil in a medium sauté pan over a medium flame. Once oil is hot, add garlic.
3. Once garlic is fragrant, add cherry tomatoes and stir to coat.
4. Cover pan and cook until tomatoes begin to soften, about 10 minutes. Stir every few minutes to ensure even cooking. If oil is too hot and splattering when you stir, lower your flame.
5. Uncover pan and use the back of a wooden spoon to mash the cherry tomatoes. They should burst easily, if they haven’t already done so on their own.
6. Season generously with salt and pepper and stir in your torn basil leaves.
7. If your pasta is ready, strain and transfer to the pan, with the flame on medium-high. (If your pasta isn’t ready yet, lower the flame and just keep your sauce warm until it is.)
8. Toss to coat. While tossing or stirring, add a little bit of reserved pasta water at a time until the tomato juices become glossy and coat the pasta evenly. I recommend using about 1/4 cup at a time.
9. Divide among bowls and spoon any remaining juices from the bottom of the pan over the top of the pasta for added effect and flavor. Top with parsley, if using, and freshly grated Parmigiano.