Fresh Tomato and Basil Pasta

Total Time: 25 mins

Prep Time: 5 mins

Cook Time: 20 mins

Servings: 4


Fresh Tomato and Basil Pasta


· 8–10 ounces thin spaghetti or other pasta of choice (use gluten-free pasta, if needed)· ¼ cup olive or avocado oil· 2 pints cherry tomatoes, I cut the larger ones in half· 3–4 medium garlic cloves, thinly sliced· salt and pepper· ¼ – ½ cup basil, chopped or thinly sliced· grated parmesan, optional


Step 1Bring a pot of well salted water to a boil. Cook noodles just shy of al dente, a minute or two less than package instructions; they will cook more in the pan. Reserve 1 cup of pasta water from the pot and drain the noodles when done.While the noodles are cooking, begin making the sauce. In a large saute pan, heat oil over medium heat. Add garlic and stir around for a bit to cook, then add tomatoes. Cook together until tomatoes soften, about 4–5 minutes, pressing on a few of the tomatoes to release their juices and thicken the sauce. Careful not to cook over heat too high or the garlic can burn and add a bitter taste to the dish. Remove pan from heat until ready to add the cooked noodles.Place the pan of cooked tomatoes back over medium-high heat and add the hot noodles to the pan, along with the chopped basil. Toss to coat, adding the reserved pasta water as needed to bring the sauce together. Taste and season with salt and pepper as needed. Top with freshly grated parmesan, if desired. Serves 3–4