15 Minute Garlic Cherry Tomato Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive but still works for sautéing.

Cut cherry tomatoes in half, leaving half whole and half cut into quarters.

Take 3-4 cloves of garlic, remove the skin, and slice thinly.

Heat a skillet over medium-low heat and add 2-4 tablespoons of regular olive oil.

Add sliced garlic to the skillet and cook until lightly golden, about 2-3 minutes.

Add a quarter teaspoon of red pepper flakes to the garlic and cook for a few seconds.

Add halved cherry tomatoes to the skillet and increase heat to medium, stirring occasionally.

Cook the tomatoes until some burst and the skin cracks, about 3 minutes.

While the tomatoes cook, boil water in a separate pot for the linguine and add salt once boiling.

Add linguine to the boiling water and stir for the first minute to prevent sticking.

Check the linguine for doneness, aiming for al dente, about 1-2 minutes before it's done.

Season the tomatoes with salt to release more liquid.

Once the linguine is al dente, transfer it directly into the skillet with the tomatoes.

Toss the linguine with the tomatoes and garlic, adding reserved pasta water as needed to create a sauce.

Add a quarter cup of fresh basil leaves to the pasta and toss to combine.

Taste and adjust seasoning with more salt if necessary.

Twist the pasta into nests using a fork for presentation.

Top the nests with remaining tomatoes and basil, then drizzle with extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens