Pasta with Tomato and Basil

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, heat the 3 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to brown.

Step 3

Add the 1.5 lb cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 8-10 minutes. The sauce should look thick and jammy.

Step 4

Season the tomato sauce with the 1 tsp salt and 0.5 tsp black pepper. If the sauce seems dry, add a splash of the reserved pasta water to loosen it.

Step 5

Add the drained spaghetti to the skillet with the sauce. Toss everything together over medium heat for 1-2 minutes, allowing the pasta to absorb the sauce. Add more pasta water if needed to create a silky coating.

Step 6

Remove the skillet from heat and stir in the 1 cup fresh basil leaves, tearing them with your hands. Serve immediately, garnished with extra basil if desired.