Save It A quick, flavorful pasta dish made with minimal ingredients for maximum taste and minimal effort.
This recipe became my go-to during finals week in college, when something delicious needed to come together fast. Every time I make it, I remember how a few fresh ingredients can make a meal feel special without taking much time.
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Ingredients
- Pasta: 200 g dried spaghetti or your favorite pasta
- Sauce: 2 tbsp extra-virgin olive oil, 2 cloves garlic (finely sliced), 1/2 tsp red pepper flakes (optional), 100 g cherry tomatoes (halved), 1/2 tsp salt, freshly ground black pepper (to taste)
- Finishing: 20 g grated Parmesan cheese (plus more for serving), handful fresh basil leaves (torn, optional)
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Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Make Sauce:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
- Add Tomatoes & Season:
- Add the cherry tomatoes and red pepper flakes (if using). Season with salt and pepper. Cook for 4
5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. - Toss Together:
- Add the drained pasta directly to the skillet. Toss to coat, adding a splash of reserved pasta water as needed to create a silky sauce.
- Finish & Serve:
- Remove from heat and stir in Parmesan cheese. Adjust seasoning if necessary. Serve immediately, topped with extra Parmesan and fresh basil if desired.
Save It My sister and I love making this together on lazy Sunday afternoons, often laughing as we rush to get everything ready with just one pot and one pan.
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Required Tools
Large pot, skillet, colander, chefs knife, wooden spoon
Notes
For a vegan version, omit Parmesan or use a plant-based alternative. Add a handful of baby spinach or arugula for extra greens. Pairs well with a crisp white wine like Pinot Grigio.
Nutritional Information
Calories: 430, Total Fat: 16 g, Carbohydrates: 59 g, Protein: 14 g (per serving)
Save It 
This pasta is proof that you can have comfort and flavor without fuss. Serve immediately and enjoy every effortless bite.
Common Questions About Recipes
- → Can I use other pasta types?
Yes, any dried pasta like penne or linguine works well; just adjust cooking time accordingly.
- → How do I make the dish vegan?
Replace Parmesan with a plant-based cheese or nutritional yeast to maintain the cheesy flavor without dairy.
- → What does red pepper flakes add?
They provide a subtle heat that enhances the overall flavor without overpowering the dish.
- → Can I add greens to this dish?
Yes, stirring in baby spinach or arugula adds freshness and extra nutrients.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio complements the tomato and basil notes beautifully.
