Description
A quick, vibrant Italian dish combining fresh cherry tomatoes, aromatic garlic, and fragrant basil with al dente pasta. Ready in 22 minutes or less, this meatless, no-alcohol recipe delivers bold natural flavors through high-heat cooking and starchy pasta water integration.
Ingredients
½ lb (220g) pasta
2 tbsp + extra to serve extra virgin olive oil
3 cloves garlic
½ tsp chili flakes
2½ cups (350g) cherry tomatoes
½ tsp + to taste salt
¼ tsp + to taste black pepper
1 cup fresh basil
Parmesan to serve (optional) – substitute nutritional yeast for vegan option
Instructions
Bring a large pot of salted water to a rolling boil (1 tbsp salt per 4 quarts water)
Add pasta and cook until al dente, 2-3 minutes less than package directions
Drain pasta, reserving 1 cup of starchy cooking water
Heat 2 tbsp olive oil in a skillet over medium heat until shimmering (about 30 seconds)
Add garlic and chili flakes, sauté 1 minute until fragrant (don’t let garlic brown)
Add halved tomatoes, ½ tsp salt, and ¼ tsp pepper; stir to combine
Cook 6-7 minutes over medium-high heat until tomatoes burst and juices thicken
Stir in basil and taste for seasoning; add more salt/pepper if needed
Turn off heat if sauce isn’t finished to prevent burning
Add drained pasta to skillet and toss for 30 seconds over high heat
Add 2-3 tbsp reserved water if sauce is too thick
Notes
Use roasted garlic for deeper flavor
Substitute crushed red pepper for chili flakes in mild version
Parmesan not required – nutritional yeast provides vegan umami
Store leftover sauce in fridge up to 3 days (pasta stores separately)
Monitor sauce temperature to avoid burned garlic
- Prep Time: 10
- Cook Time: 15
- Category: Pasta Recipes
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 2500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg