Cherry Tomato Pasta
A quick and delicious pasta made with fresh cherry tomatoes, garlic, basil, and olive oil. Top with parmesan cheese and red chili flakes, if you'd like. This is a wonderful easy meal for two, or double the recipe for a group! I love it best with angel hair pasta.
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Servings: 2
Ingredients
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 8 cloves garlic minced
- 1 teaspoon sea salt or kosher salt
- ⅓ pound angel hair pasta
- ½ cup fresh basil chopped
- grated parmesan optional
- red chili flakes optional
Instructions
- First, prepare the cherry tomatoes. Wash and then pat dry (it doesn't need to be super dry). Cut each tomato in half.
- In a large saucepan, heat the olive oil over medium-high heat.Then add the cherry tomatoes. Cook for 3 minutes until the tomatoes soften and get a little "saucy."
- Add the garlic and sea salt. Cook for another 3 minutes. Remove from heat and set aside. (I just move the pan to another burner on the stove).
- In a separate large pot, cook the angel hair pasta according to directions on the pasta package.Once the pasta is done cooking, use tongs to remove the pasta directly from the pot of water to the pan with the cherry tomato sauce. Remove the big pot of water from the stove.
- Place the pan with the sauce and pasta back on the "main" burner, and turn the heat to medium. Use tongs to gently toss the pasta and mix it with the cherry tomato sauce.
- Add half the chopped basil and toss again a few times to mix everything.
- Divide the pasta between two plates. Top with the rest of the basil, followed by the grated parmesan and red chili flakes (both optional). Eat hot and enjoy!