Life has been pretty busy recently: lots going on at work, lots going on with friends and family, and not much time at home. So, that just means that I’ve had to do my best to come up with dinners that I can throw together in a super short amount of time – like, 15 minutes or so – so that we don’t find ourselves ordering pizza 3 nights a week. This pasta dish (adapted from an Ina Garten recipe) is nothing fancy, but it’s quick, easy, really delicious, and it gets the job done!
Simple Tomato and Basil Pasta
Serves 4 generously
1 pound spaghetti
1/3 cup olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper
2 pints cherry or grape tomatoes, halved
one large handful of basil, julienned
2 oz parmesan cheese, grated, plus more for serving
1.) Put your pasta water on to boil. Meanwhile, add your olive oil, garlic, red pepper flakes, salt, and pepper to a small pot, and set over medium-low heat. Once the mixture starts to bubble, cut the heat back to low.
2.) When your pasta water is boiling, generously salt it, and add your spaghetti, and cook according to the package directions.
3.) While the pasta cooks and your olive oil mixture is warming, prep your cherry tomatoes and basil.
4.) Once the pasta is done, drain it in a colander, and then return to the pot. Pour in your olive oil mixture, add your cherry tomatoes, basil, and parmesan cheese, and toss to combine everything.
5.) Serve with additional cheese grated on top.
This dish is just as easy as plain old spaghetti with jarred sauce thrown on top – but it’s got a lot more flavor, and it feels a lot lighter because of the fresh tomatoes and basil. I thought it was perfectly garlicky, and had just the right hit of spice – but both the garlic and red pepper flake can be adjusted to your preference.
So, in the span of 30 minutes, dinner was made, consumed, a (really crappy) photo was snapped, and we were out the door to the next event!
Just keep swimming, just keep swimming,