20-Minute Cherry Tomato Pasta

1. Finely dice garlic and slice cherry tomatoes in half

2. Bring a large pot of water to a boil

3. Heat a large pan with lots of olive oil, add garlic and chili flakes, cook for 2 minutes stirring so it doesn’t burn

4. Add cherry tomatoes and half the basil, cook until they have softened, about 5 minutes

5. Salt the boiling water and add noodles, cook 1 minute less than package instructions

6. Add noodles to sauce, Parmesan, more basil, and 1/4 cup reserved pasta water

7. Stir until the liquid becomes absorbed and all noodles are nicely coated

8. Serve with extra Parmesan and season to your liking

Tips

1. If you have picky eaters, consider blending the sauce to make it silky and smooth

2. Optionally, serve with crusty garlic bread