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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
ΒΌ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
ΒΌ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about Β½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.
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