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Tomato Basil Pasta

A vibrant and easy weeknight dish that combines al dente pasta with juicy cherry tomatoes and fresh basil for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 200 g pasta (spaghetti or linguine)
Sauce Ingredients
  • 2 cups cherry tomatoes, halved Use fresh, ripe tomatoes for best flavor.
  • 1 cup fresh basil leaves, loosely packed Substitutions: Dried basil can be used in a pinch.
  • 3 cloves garlic, minced Adjust according to taste.
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • Parmesan cheese (optional) For a rich, savory touch.

Method
 

Cooking the Pasta
  1. Begin by boiling a pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
Preparing the Sauce
  1. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  2. Add the halved cherry tomatoes and cook until they start to soften (about 3-4 minutes), releasing their juices.
Combining Ingredients
  1. Once the pasta is cooked and drained (reserve a little pasta water), add it to the skillet with the tomato mixture. Toss together, adding reserved pasta water if needed.
  2. Season with salt and pepper, then fold in the fresh basil leaves, allowing them to wilt slightly.
Serving the Pasta
  1. Plate your Tomato Basil Pasta and top with optional Parmesan cheese if desired.

Notes

For added protein, consider grilled chicken or shrimp. Avoid overcooking pasta for the best texture. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.