15-Minute Cherry Tomato Pasta

By Chef B. Boukim

Prep: 5 min · Cook: 15 min · Total: 20 min · Serves 4

Ingredients

• 400 g Spaghetti or linguine
• 500 g Cherry tomatoes, halved
• 4 Garlic cloves, thinly sliced
• 4 tbsp Extra virgin olive oil
• 1 cup Fresh basil leaves
• 1/2 tsp Red pepper flakes
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 tbsp Vegan Parmesan or nutritional yeast (optional)

Instructions

1. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until 1 minute shy of al dente. Reserve 1 cup of starchy pasta water before draining.
2. While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced garlic and red pepper flakes. Cook for 1 minute until fragrant and just starting to turn golden.
3. Add the halved cherry tomatoes to the skillet all at once. Sprinkle with 1/2 teaspoon of salt and toss to coat. Cook over medium-high heat for 4-5 minutes until the tomatoes begin to burst and release their juices.
4. Use the back of a wooden spoon to gently press about half of the tomatoes against the side of the pan — this helps them release their juices faster and creates a thicker sauce.
5. Once the pasta is drained, add it to the skillet with the tomatoes. Add a splash of the reserved pasta water. Toss vigorously over medium heat for 1-2 minutes until the sauce clings to the pasta.
6. If the pasta seems dry, add more pasta water, a tablespoon at a time, until the sauce is loose and silky.
7. Remove from the heat. Tear the basil leaves and stir them into the pasta along with the remaining tablespoon of olive oil. Season to taste with salt and pepper.
8. Serve immediately in warm bowls, topped with vegan Parmesan or nutritional yeast if using, and a final sprinkle of black pepper.