Garlic, cherry tomatoes, parmesan, and pasta water. Twenty-five minutes.
The tomatoes collapse into a loose, jammy sauce in the same pan you’ll finish the pasta in. Reserve the pasta water — it’s what makes it come together without needing a jar of anything.
Make it a bowl. Make it your own.
Ingredients
- half a box of gluten-free spaghetti — Ancient Grains or whatever you have
- a couple handfuls of cherry tomatoes, halved
- a few cloves of garlic, thinly sliced
- a drizzle of olive oil
- a handful of grated parmesan — more if you love it
- a handful of fresh basil, torn
- a pinch of chili flakes if you want heat
- salt and a few cracks of black pepper
- a splash of pasta cooking water, reserved before draining
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve a splash of the cooking water.
- While the pasta cooks, heat olive oil in a large skillet over medium. Add garlic and sauté 1–2 minutes until fragrant — watch it, it goes fast.
- Add cherry tomatoes and chili flakes if using. Cook 5–7 minutes, stirring occasionally, until the tomatoes are soft and starting to collapse. Season with salt and pepper.
- Add the drained pasta to the skillet. Splash in a little pasta water and toss everything together until the sauce coats the pasta.
- Add parmesan and stir until melted through. Remove from heat and fold in the fresh basil.
Build It Your Way
- add grilled chicken or shrimp on top for protein
- use a mix of yellow and red cherry tomatoes for more color
- swap parmesan for pecorino romano for a sharper finish
- a handful of arugula stirred in at the end wilts just enough
- serve alongside a spring green salad
- a drizzle of good olive oil over the top before serving
Adjust to your taste. Use what you have.
Swaps & Notes
- Reserve a splash of pasta water before draining — it helps the sauce come together. A spoonful of tomato paste stirred into the tomatoes adds depth if you have it.
- Any gluten-free pasta works. Chickpea or lentil pasta adds protein.
- Reheat in a skillet with a drizzle of olive oil — better texture than the microwave.
- Fresh basil goes in off the heat — it blackens if it cooks.
