The Best 20-Minute Cherry Tomato Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Boil water in a medium-sized pot on high heat and add salt until it's as salty as sea water.

Add mesay monay pasta to the boiling water and cook until al dente, about 10 minutes.

In a large saucepan over medium heat, add 3 tablespoons of extra virgin olive oil.

Add sliced garlic to the olive oil and cook for 30 to 60 seconds until fragrant.

Add halved cherry tomatoes to the skillet and season with a pinch of salt.

Cook the tomatoes for about 10 minutes, stirring occasionally, until softened and releasing juices.

Press down on some of the tomatoes with a wooden spoon to help break them down into a sauce.

Add a pinch of red pepper flakes to the tomatoes and stir.

Once the pasta is al dente, reserve 1 to 2 cups of pasta water before draining.

Transfer the pasta directly into the tomato mixture using a pasta spoon, adding reserved pasta water as needed for creaminess.

Stir in fresh basil and a generous amount of freshly grated parmesan cheese, adding more pasta water if necessary to help the cheese melt.

Season with black pepper to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens