20-Minute Garlic Cherry Tomato Pasta - Quick & Delicious Dinner Recipe | AnitaCooks.com
Dive into the flavors of Italy with our 20-Minute Burst Cherry Tomato Pasta - a quick, simple, and utterly delicious weeknight dinner option!
Ingredients
- 1lb/450g spaghetti
- 1/4 cup olive oil
- 6 cloves garlic
- 1 tsp red chili flakes
- 1.5lb/680g cherry tomatoes
- fresh basil leaves
- 1.5 tbsp capers optional
- parmesan optional
- ricotta cheese optional
Instructions
- Boil water in a large pot. Once boiled, add 1 tbsp salt and pasta. Stir and cook for 10 minutes or done to your liking. Stir occasionally.
- While pasta is cooking, prepare other ingredients. Wash tomatoes and dry well with a towel. Wash basil. Peel and slice garlic thinly. Grate parmesan if using.
- Heat up a large sauté pan. Add olive oil. When oil is hot, add garlic on low heat. Stir and cook for a minute until soft. Do not brown garlic.
- Add chili flakes, tomatoes and salt to taste. Stir. Cook for approximately 10 minutes until tomatoes burst and create sauce. Stir occasionally. Cook on medium low to medium heat. Taste and add more salt or a little sugar to balance acidity of tomatoes.
- Add drained capers to pan if using. Add a little pasta water to pan if necessary. Remove pasta from pot and place on top of sauce. Mix well and serve with torn basil. Grate parmesan on top and serve with ricotta cheese if desired.
- There is no need to drain pasta into a colander. Remove pasta with pasta fork and place on top of tomatoes.
- If your sauce is not ready and pasta is close to being done, turn off pasta pot 2 minutes before pasta is done. Pasta can sit in hot water with the heat turned off for approximately 4 minutes, so it doesn't overcook.
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