Simple Italian Cherry Tomato Pasta for 4

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook for 1–2 minutes less than the package directions to ensure it is al dente.
3. Reserve ½ cup (120ml) of the starchy pasta water before draining the pasta.
4. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
5. Add the sliced garlic and red pepper flakes; sauté for 30–60 seconds until fragrant and pale gold.
6. Toss in the halved cherry tomatoes. Let them sit undisturbed for 2–3 minutes to sear, then stir occasionally until they soften and release their juices.
7. Transfer the drained pasta directly into the skillet with the tomatoes.
8. Pour in the reserved pasta water and increase heat to medium. Toss vigorously for 1–2 minutes until the sauce thickens and creates a glossy sheen.
9. Remove from heat and fold in the torn basil and grated Parmesan until melted.