Ingredients
Scale
- 1 pound (450g) Dry Pasta: Your choice of spaghetti, linguine, fettuccine, or penne works wonderfully. This is the hearty foundation of our dish.
- ¼ cup Extra Virgin Olive Oil: Use a good quality oil, as its fruity, peppery flavor is central to the sauce.
- 4–5 cloves Garlic, thinly sliced: Slicing the garlic (instead of mincing) allows it to release its flavor into the oil more gently without burning.
- 2 pints (about 4 cups) Cherry or Grape Tomatoes: These little gems burst when heated, creating a rustic, sweet, and juicy sauce.
- ½ teaspoon Red Pepper Flakes (optional): For those who enjoy a gentle hum of heat to contrast the sweetness of the tomatoes.
- 1 teaspoon Sea Salt (or to taste): Essential for bringing out the flavors of all the other ingredients.
- ½ teaspoon Black Pepper, freshly ground: Adds a touch of earthy spice.
- 1 cup Fresh Basil Leaves, loosely packed: This is the star of the show. Do not substitute with dried basil if you can avoid it; the fresh, aromatic flavor is irreplaceable.
- ½ cup Reserved Pasta Water: This starchy liquid is the secret ingredient to creating a silky, restaurant-quality sauce that clings perfectly to the pasta.
- ½ cup Grated Parmesan Cheese, plus more for serving: Adds a salty, nutty, and savory (umami) depth to the finished dish.
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Think “salty like the sea” – this seasons the pasta from the inside out. Add your chosen pasta and cook according to package directions until it reaches “al dente” (cooked through but still firm to the bite). Before draining, carefully scoop out and reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Sauté the Aromatics: While the pasta is cooking, heat the ¼ cup of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced garlic and the optional red pepper flakes. Sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn a light golden color. Be very careful not to let the garlic burn, as it will become bitter and ruin the sauce.
- Create the Sauce: Add the entire 2 pints of cherry tomatoes to the skillet along with the sea salt and black pepper. Stir to coat the tomatoes in the garlic-infused oil. Continue to cook over medium heat, stirring occasionally, for about 8-10 minutes. The tomatoes will begin to soften and then “burst,” releasing their sweet juices. You can gently encourage this process by pressing down on them with the back of a wooden spoon. The goal is to create a rustic, chunky sauce.
- Marry the Pasta and Sauce: Reduce the heat to low. Add the drained pasta directly into the skillet with the tomato sauce. Pour in ½ cup of the reserved pasta water. Toss everything together vigorously for about 2 minutes. The starchy pasta water will emulsify with the olive oil and tomato juices, creating a luscious, glossy sauce that perfectly coats every single strand of pasta. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency.
- Finish with Freshness and Flavor: Remove the skillet from the heat. Add the fresh basil leaves and the ½ cup of grated Parmesan cheese. Toss gently one last time until the basil is just wilted and the cheese is melted into the sauce. The residual heat is enough to cook the basil without it turning black.
- Serve Immediately: Divide the pasta among serving bowls. Garnish generously with additional grated Parmesan cheese, a few small fresh basil leaves, and a final drizzle of good quality extra virgin olive oil.
Nutrition
- Serving Size: one normal portion
- Calories: 500