20-Minute Fresh Tomato Garlic Pasta

Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until al dente, reserving 120 ml of the starchy cooking water before draining.

💡 Tip: Salting the water properly is essential for flavoring the pasta from the inside out.

While the pasta cooks, heat 30 ml of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sizzling gently for about 1 minute until fragrant but not browned.

💡 Tip: Keep the heat moderate to prevent the garlic from turning bitter.

Add the halved cherry tomatoes, kosher salt, and black pepper to the skillet. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the tomatoes soften, burst, and release their natural juices.

💡 Tip: Press down gently on a few tomatoes with a wooden spoon to help create a glossy pan sauce.

Transfer the drained pasta directly into the skillet with the tomatoes. Pour in a splash of the reserved pasta water along with the remaining tablespoon of olive oil, tossing vigorously over low heat to coat the strands.

💡 Tip: The emulsification of hot pasta water and olive oil forms a light, cohesive sauce.

Remove the skillet from heat. Fold in the freshly torn basil and grated Parmesan cheese until evenly distributed, then serve immediately.

💡 Tip: Add basil off the heat to preserve its bright green color and fresh aroma.