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.
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)
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.
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.