Ingredients
Equipment
Method
Cook the pasta
- Bring a large pot of salted water to a boil, then cook spaghetti or linguine according to package directions until al dente. Before draining, reserve 1 cup of pasta water and then drain the pasta.
Bloom garlic in olive oil
- Heat olive oil in a large skillet over medium heat, then add sliced garlic and cook for 1 minute until fragrant. Keep the heat at medium so the garlic turns aromatic without browning.
Burst the tomatoes
- Add cherry tomatoes and red pepper flakes to the skillet and cook for 8–10 minutes until the tomatoes burst and release their juices. Press the tomatoes gently with a spoon to help them burst as they cook.
Toss pasta with sauce
- Add the cooked pasta to the skillet and toss until every strand is coated in the tomato-garlic mixture. Toss continuously so the pasta starts picking up sauce right away.
Loosen into a light sauce
- Add reserved pasta water a splash at a time, tossing after each addition until a light sauce forms. Stop when the sauce clings but still looks glossy rather than watery.
Finish with basil and parmesan
- Remove the skillet from heat, then stir in torn fresh basil and grated parmesan cheese. Stir just until the basil wilts slightly and the cheese melts into the sauce.
Season and serve
- Season with salt and pepper to taste, then serve the pasta warm. Taste the sauce after seasoning to ensure the balance is right.
Notes
Pro tip: If the sauce looks too thick, loosen it with more reserved pasta water one splash at a time while tossing. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently with a splash of water or olive oil. Freezing isn’t recommended for best basil texture. For a lighter option, use part-skim parmesan and reduce olive oil to 1/4 cup while keeping the same toss-and-loosen method.