Description
A simple and fresh Tomato Basil Pasta recipe featuring al dente pasta tossed with sautéed cherry tomatoes, garlic, and fresh basil, finished with Parmesan cheese and a hint of balsamic vinegar. Perfect for a quick and flavorful weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces pasta (spaghetti, linguine, or your choice)
Sauce and Seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
- 4 cups cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Cook Pasta: Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté Garlic and Red Pepper Flakes: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until the garlic is fragrant and lightly golden.
- Cook Tomatoes: Add the halved cherry tomatoes to the pan with a pinch of salt and pepper. Cook the tomatoes for about 5-7 minutes, stirring occasionally, until they are softened and starting to release their juices.
- Combine Pasta and Tomatoes: Add the cooked pasta into the skillet, tossing it to combine with the tomatoes and garlic. If the mixture seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.
- Add Basil and Balsamic: Stir in the fresh basil leaves and balsamic vinegar, if using. Cook for another minute until the basil is wilted.
- Finish with Cheese: Remove the pan from heat, and sprinkle the grated Parmesan cheese over the pasta, tossing everything to mix well. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the pasta warm, garnished with extra basil leaves and Parmesan, if desired.
Notes
- Reserve some pasta water to help adjust the sauce consistency.
- Red pepper flakes are optional, add based on your spice preference.
- Use fresh basil for the best flavor; dried basil won’t have the same vibrant taste.
- For a vegan version, omit Parmesan or substitute with a vegan cheese alternative.
- Adding balsamic vinegar is optional but adds a nice depth of flavor.
