Description
Juicy cherry tomatoes burst with flavor as garlic and balsamic mingle, coating al dente pasta in a fresh, vibrant sauce, finished with pine nuts’ crunch and fragrant basil.
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.