Description
Juicy cherry tomatoes soften in fragrant garlic and olive oil, melding with balsamic tang and tender pasta. Fresh basil and toasted pine nuts add aroma and crunch in this vibrant, summery dish.
Ingredients
- 12 oz pasta
- 2 tbsp olive oil
- 1 pint cherry tomatoes halved
- 3 cloves garlic minced
- 1/4 cup fresh basil chopped
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 tbsp pine nuts toasted
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water then drain the pasta.
- Heat the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Stir in the balsamic vinegar, salt, and black pepper and cook for an additional minute to combine the flavors.
- Add the drained pasta to the skillet along with some of the reserved pasta water. Toss everything together until the pasta is evenly coated.
- Remove the skillet from the heat and stir in the chopped basil and grated Parmesan cheese until well combined.
- Transfer the pasta to a serving dish and sprinkle the toasted pine nuts on top just before serving.
Notes
- Use the ripest cherry tomatoes you can find for the freshest flavor.
- Toast the pine nuts lightly in a dry skillet to enhance their crunchy texture and aroma.
- Feel free to swap in your favorite pasta shape or add a handful of arugula for extra greens.
- This dish can be served warm or at room temperature, making it perfect for gatherings or picnics.