Recipe Pasta Tomatoes Olive Oil

Instructions

1. Start by cooking the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Remember to reserve a cup of pasta water before draining.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it.

3. Add the halved cherry tomatoes to the skillet. Cook them for 5-7 minutes, stirring occasionally, until they start to soften and release their juices. Use a fork to crush some of the tomatoes slightly to create a sauce-like consistency.

4. Season the tomato mixture with salt and pepper to taste. Let it simmer for an additional 2-3 minutes to allow the flavors to meld together.

5. Once the pasta is cooked, transfer it directly from the pot to the skillet with the tomato mixture. Toss everything together gently, ensuring that the pasta is well coated with the flavorful sauce. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it up.

6. To finish, sprinkle the chopped fresh basil leaves over the pasta and give it a final toss. The aromatic basil will elevate the dish with a burst of freshness.

7. Serve the Pasta with Tomatoes and Olive Oil hot, garnished with grated Parmesan cheese if desired. The cheese will add a creamy texture and a hint of saltiness to complement the sweet tomatoes and robust olive oil.