The Perfect 15 Minute Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Start with 600 grams of cherry tomatoes, leaving them whole if possible. If some are larger, slice them in half or quarters.

Pour 40 milliliters of oil into a container for sautéing.

Chop 50 grams of sun-dried tomatoes roughly, if using.

Crush 3 cloves of garlic using the side of a knife, peel off the skins, and roughly chop.

Pick 30 grams of basil leaves from the stems, roughly chop or tear them by hand, and set aside the stems for other uses.

Place a large pot of water over high heat and bring it to a boil, then generously season with salt.

Add 400 grams of spaghetti to the boiling water, allow it to sit for 20 seconds, then stir to prevent sticking. Cook for one minute less than the package instructions.

In a large pan over medium-high heat, add the sun-dried tomato oil or olive oil, then add the cherry tomatoes and sun-dried tomatoes (if using).

Add the chopped garlic and a pinch of sugar (about 7 grams) to the pan, along with sea salt flakes and cracked black pepper to taste.

Sauté the mixture for about 4 minutes until the tomatoes soften and start to break down, keeping them whole for bursts of flavor.

Continue cooking for another 3-4 minutes until the pasta is done.

Transfer the pasta directly from the water into the sauce, bringing along a little pasta water to help the sauce stick.

Add the basil leaves to the pasta and sauce, folding everything together gently and checking for seasoning.

Serve the pasta in a bowl, topping with the cherry tomatoes and sun-dried tomatoes, and optionally garnish with freshly grated Parmesan, cracked black pepper, and extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens