Garlic & Fresh Tomato Pasta

Jenny Lynn
Jenny Lynn @PattonIsGod
Cincinnati, Ohio

A quick, simple, & delicious weeknight meal!

Garlic & Fresh Tomato Pasta

A quick, simple, & delicious weeknight meal!

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Ingredients

25 Minutes
4 People
  1. 1 lbPenne Pasta (Or Pasta of Choice)
  2. 1 1/2 lbs(@ 2 Pints) Cherry Tomatoes (Or Fresh Tomatoes of Choice)(Cut @ 1 Pint in Halves)
  3. 1/3 CupExtra Virgin Olive Oil
  4. 8-10 ClovesGarlic (Thinly Sliced)
  5. 2 oz.Fresh Basil (More or Less To Taste)
  6. Salt (To Taste)
  7. Black Pepper (To Taste)
  8. 1/4-1/2 tspCrushed Red Pepper Flakes (Optional)
  9. Reserve Pasta Water
  10. Freshly Grated Parmesan Reggiano

Cooking Instructions

25 Minutes
  1. 1

    In a Cold Deep Skillet, add Olive Oil & Sliced Garlic. Turn heat on to Medium Low. Allow the Garlic to Gently Cook & Infuse the Oil, Stirring Occasionally. Add Red Pepper Flakes, if using. Once Garlic is Softened & Lightly Toasted, Turn Heat up to Medium, & add Tomatoes.

  2. 2

    Heat a Large Pot of Water to Boiling. Add Salt & Pasta. Stir & Cook until Pasta is a Minute or Two short of Al Dente.

  3. 3

    Allow the Tomatoes to Continue to Cook down into a nice Creamy Sauce, Stirring Occasionally. Around 10 - 20 Minutes. Add some Salt & Pepper, & Taste for Seasoning. Stir in Basil.

  4. 4

    Add in the Penne, along with a Ladle of Pasta Water. Toss & Stir to coat the Pasta. Turn off Heat, & top with Grated Parmesan. Toss & Stir again. Garnish with a few Fresh Basil leaves & Serve Immediately.

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Jenny Lynn
Jenny Lynn @PattonIsGod
on
Cincinnati, Ohio

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