So I don’t often make a meal and post about it on the same night, but this pasta is that fast!
I actually have the week off, so I was planning to do all the slow cooking, fancy meals I never get a chance to. But this afternoon I got a physical, and afterwards I just had such a massive headache that there was no way I could cook anything elaborate. I just needed fast and tasty.
And this pasta fulfills both needs! I’ll be honest, I used that entire head of garlic. Normal people, you can use a couple cloves, but Will and I are garlic fiends. And this is my parents’ garlic, and it was picked only a few weeks ago and it’s still so fresh and fragrant. Next on the docket is to roast a few heads and eat it with a baguette. Mmmm.
Quick Cherry Tomato Pasta
Serves 2 very hungry individuals
- 2 cups of cherry tomatoes (I just used one plastic clamshell worth)
- 2-3 cloves of garlic
- 1/2 tsp red pepper flakes
- 5-6 fresh basil leaves, chiffoned
- 2 tsp olive oil
- 2 1/2 cups of dried pasta
Start by bring a pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions, reserving a 1/2 cup of the pasta water to add to the mixture.
Meanwhile, peel the garlic, and laying the flat edge of a knife on it, smash it to flatten it. Heat the olive oil over medium-low heat and add the garlic to it. Slice the tomatoes in half. Once the garlic is fragrant and golden, add the tomatoes and the pepper flakes. Cook over low heat, stirring occasionally until the tomatoes have softened and released a lot of their juices. Add half of the basil leaves.
Add the drained pasta to the sauce, adding a little pasta water if needed. Garnish with the basil leaves and enjoy!