Tomato and Olive Pasta

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 10-12 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.

Step 3

Add the 1 pint cherry tomatoes and 1 cup pitted kalamata olives to the skillet. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 8-10 minutes.

Step 4

Season the sauce with the 1 tsp salt and 0.5 tsp black pepper. Use the back of a spoon to gently mash some tomatoes for a chunkier sauce.

Step 5

Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the pasta, about 2-3 minutes.

Step 6

Remove from heat and stir in the 0.25 cup chopped fresh basil. Serve immediately, topped with extra basil if desired.