Fast Tomato Basil Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 pints of fresh cherry tomatoes, bursting with flavor
02 -
2-3 cloves of minced garlic, smell that goodness!
03 -
8 ounces of spaghetti, grab your favorite kind
04 -
1/4 cup of olive oil, go for the best you can find
→ Seasonings & Garnishes
05 -
1/2 teaspoon of red pepper flakes for a little kick
06 -
A heaping 1/2 cup of hand-torn fresh basil leaves, plus a bit more for adding on top
07 -
1/4 cup grated Parmesan, with some extra to sprinkle over the dish
08 -
1/2 teaspoon fine sea salt
# Instructions:
01 -
Get a big pot of salty water boiling like the ocean. Toss in your spaghetti, cooking it till it’s just right — the package will guide you there. Don’t forget to keep 1/2 cup of that nice, starchy water before you dump the rest. It’ll make your sauce extra yummy later!
02 -
As the noodles cook, warm olive oil in a big pan on medium heat. Add those cherry tomatoes and let them cook till they soften and some even pop open, about 5 minutes. Then, throw in your garlic, salt, and chili flakes, stirring as the fragrance takes over your kitchen in just about a minute. Next, gently mash the tomatoes with the back of a spoon or a masher, letting their juices blend. Let it all simmer together for 5 more minutes until you’ve got a sauce that’s dreamy.
03 -
Pour your cooked spaghetti right into the pan with the sauce. Toss in the freshly chopped basil and grated Parmesan, stirring it all together till every strand is coated. If the sauce feels too thick, drizzle in some of the reserved pasta water and stir till it’s silky smooth.
04 -
Scoop the pasta onto plates while it’s still steaming. Finish each serving with a little extra basil and a healthy sprinkle of Parmesan.
# Notes:
01 -
Pop leftovers in an airtight container and keep them fresh in the fridge for 4-5 days. The tomato sauce freezes great too for up to 3 months.
02 -
You can totally make the sauce ahead of time, 2-3 days early. It just gets better as the flavors meld!
03 -
If cherry tomatoes aren’t in your pantry, grape tomatoes or chopped-up regular ones will work great as a stand-in.