Ingredients
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1 teaspoon salt (plus more for finishing)
- 1/2 teaspoon red pepper flakes (or less for a milder version)
- Freshly ground black pepper, to taste
- 12 ounces angel hair pasta (or your favorite pasta)
- Freshly grated Parmesan cheese, for garnish
Instructions
- In a large bowl, combine the halved cherry tomatoes, olive oil, garlic, chopped basil, salt, red pepper flakes, and a pinch of black pepper.
- Cover the bowl with plastic wrap and let the mixture marinate at room temperature for at least 4 hours.
- Cook the pasta according to package directions until al dente.
- Once the pasta is ready, drain it, reserving some pasta water.
- Toss the cooked pasta with the marinated tomatoes and their juices. If needed, add a little reserved pasta water to loosen the sauce.
- Garnish with freshly grated Parmesan cheese and serve immediately.
Notes
- For a milder version, adjust the amount of red pepper flakes.
- Feel free to substitute different pasta shapes.
- If you prefer a sharper flavor, try Pecorino Romano instead of Parmesan.
- To add protein, grilled chicken, shrimp, or roasted chickpeas are great additions.
- If you don’t have fresh basil, oregano, thyme, or parsley work well as substitutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook Sauce, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
