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Summer Tomato Pasta

I am always trying to come up with quick and easy weeknight meals. Yet, I don't like to settle for meals or dishes that taste like they are simple and easy. You know the ones I mean. This is not that dish. This pasta tastes like the flavors all are meant to be and you will want to savory every single bite. It is the epitome of Summer and freshness.
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Course: dinner, lunch
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 pints grape or cherry tomatoes halved, I use heirloom when I can get them
  • 4 cloves garlic minced
  • Good quality olive oil
  • 1 small bunch fresh basil about 10-12 leaves, plus more for garnish
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • Kosher Salt
  • Freshly Cracked black pepper
  • 1 lb spaghetti pasta cooked to al dente
  • 1 cup freshly grated parmesan cheese plus more for serving

Method
 

  1. In a medium to large pot of water add enough water to heavily salt the water. Let the water come to the boil and cook the pasta to al dente.
  2. Meanwhile, heat a medium sized skillet on medium-high heat. Add enough olive oil to just coat the bottom of the pan. Add in the tomatoes and allow them to heat up, they may start to blister. Add in the minced garlic and cook until fragrant. Add in the crushed red pepper flakes and season with kosher salt and pepper to taste.
  3. Lower the heat on the sauté pan and add in the al dente pasta with a pasta claw straight out of the water. Add in all of the pasta and toss it together with the pan sauce. Add a little more olive oil to nicely coat and add a little bit of pasta water, just 1 tablespoon at a time as needed. This will just help make a little sauce, this should not be soupy.
  4. Toss in the grated parmesan and fresh basil and toss all of the ingredients together. Garnish with some extra cheese, parmesan, olive oil and freshly cracked black pepper and ENJOY!