Tomato Basil Pasta

Tomato Basil Pasta is Italian cooking philosophy in a single dish — that the best results come from the fewest, highest-quality ingredients. Ripe cherry tomatoes, fresh garlic, good olive oil, al dente pasta, and an abundant handful of fresh basil are all you need. When the tomatoes hit the hot garlicky oil, they burst and collapse into a naturally sweet, bright sauce that no amount of cooking can replicate. This dish is ready in 20 minutes and costs very little to make. It is perfect for weekday lunches, light summer dinners, or when the fridge is looking bare.

• ✅ 350g spaghetti or linguine
• ✅ 500g ripe cherry tomatoes
• ✅ 4 garlic cloves, thinly sliced
• ✅ Large handful fresh basil
• ✅ 4 tbsp extra-virgin olive oil
• ✅ Salt, black pepper
• ✅ Parmesan to serve
• ✅ Pinch of chilli flakes

1. 1Cook pasta in well-salted boiling water until al dente. Reserve 1/2 cup pasta water.
2. 2While pasta cooks, heat olive oil in a large pan over medium heat.
3. 3Add garlic and chilli flakes, cook 2 minutes until fragrant.
4. 4Add tomatoes. Cook 8–10 minutes until they burst and form a sauce.
5. 5Drain pasta and add to the tomato pan.
6. 6Add pasta water to loosen and toss well. Season.
7. 7Remove from heat, stir in fresh basil.
8. 8Serve with grated Parmesan.