A perfect light pasta for the summer that’s super quick and low effort
Ingredients
- 4 pints cherry tomatoes
- 1/4 cup olive oil
- 6 garlic cloves, minced
- A bunch of basil
- 1/2 tsp red pepper flakes
- 1 1/2 cups Parmesan cheese, shredded
- Pasta of choice
Directions
- Bring a pot of water to a boil and add your pasta
- Heat the oil in a large pan over medium high heat. Add the red pepper flakes to infuse with the oil.
- Once the oil is hot, add your tomatoes, garlic, salt and pepper. Toss around quickly just until everything is heated through – the tomatoes should still be a bit firm.
- Turn the heat off and add the basil and cooked pasta. Add in the parmesan cheese and toss until everything is combined. If the pasta is too dry, ladle in some pasta water until the desired consistency. Serve and enjoy!
Thanks to Ina Garten for the recipe!
