Pasta with tomatoes and basil
Pasta with cherry tomatoes, fresh basil and parmesan is the quintessence of Italian simplicity – a dish that delights with its taste despite the minimal number of ingredients. The sweetness of the cherry tomatoes, aromatic olive oil with garlic and fresh basil create a light, summery sauce that perfectly envelops the al dente spaghetti strands. It is a great idea for a quick lunch or dinner, ready in less than 20 minutes, without unnecessary effort – all you need is good quality pasta and a handful of fresh ingredients. The dish is simple, elegant and incredibly tasty at the same time – true Italian less is more.
Pasta with tomatoes and basil recipe
Ingredients
- 400 g spaghetti
- 400 g cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 2 cloves of garlic
- a handful of fresh basil
- 50 g grated parmesan
- salt and freshly ground pepper to taste
Preparation
Cook the pasta al dente in plenty of salted water. Drain, reserving about ½ cup of the cooking water.
Halve the cherry tomatoes. Peel and thinly slice the garlic. Heat the olive oil in a large pan, add the garlic and fry over low heat for a while, until it starts to smell nice but doesn't brown.
Add cherry tomatoes and fry for a few minutes until slightly softened and juice released. Season with salt and pepper to taste.
Add the cooked pasta and a little of the cooking water. Mix everything together thoroughly so that the sauce combines with the pasta. Just before serving, add fresh basil leaves and sprinkle with grated parmesan.
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