Quick and Easy Pasta With Cherry Tomato Sauce

By J. Kenji López-Alt · 20 min

Ingredients

Instructions

1. Cook the pasta in a large skillet with water and a big pinch of salt, boiling until just shy of al dente, about 1 minute less than the package says.
2. Meanwhile, cook the garlic in 4 tablespoons of olive oil in a 12-inch skillet over medium heat, stirring often, until softened but not browned, about 3 minutes.
3. Add the tomatoes and cook, pressing them with a wooden spoon as they soften, until they begin to burst.
4. Keep cooking the sauce for about 5 minutes more until rich and creamy, then stir in the basil and season with salt and pepper.
5. Drain the pasta, reserving a cup of pasta water. Add the pasta to the sauce on medium-high heat, tossing and adding pasta water as needed for a creamy consistency.
6. Off the heat, stir in the remaining olive oil and a generous amount of Parmesan, and serve immediately.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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GarlicCheeseTomatoParmesan cheesePastaCherry tomato