Ingredients
1 lb (500g) Spaghetti or Linguine
2 pints (approx 4 cups) Cherry or Grape Tomatoes
4 cloves Garlic, thinly sliced
1/3 cup Extra Virgin Olive Oil
1/2 tsp Red Pepper Flakes
1/2 cup Fresh Basil leaves, torn
1/2 cup Grated Parmesan or Pecorino Romano
Salt and Black Pepper to taste
Instructions
Step 1: Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions until al dente.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
Step 3: Add the whole cherry tomatoes to the skillet. Cook for 5-8 minutes, stirring occasionally, until the skins begin to burst.
Step 4: Use a wooden spoon to gently smash the tomatoes, releasing their juices into the oil to form a sauce. Simmer for another 2 minutes.
Step 5: Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the pasta and add it directly to the skillet with the smashed tomatoes.
Step 6: Toss the pasta with the sauce, adding the reserved pasta water as needed to create a glossy emulsion. Remove from heat.
Step 7: Stir in the fresh basil and grated cheese. Season with salt and pepper to taste and serve immediately.
Notes
Always reserve some pasta water! The starch is the secret to a sauce that sticks to the noodles rather than pooling at the bottom of the bowl.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx 350g)
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Tomato Smash Pasta, Cherry Tomato Pasta, Quick Weeknight Dinner, Fresh Tomato Sauce, 20 Minute Meals
