This is your go-to summer pasta: juicy tomatoes, fragrant basil, and garlic-infused olive oil tossed with al dente noodles. It’s garden-fresh, lightning fast, and easy to dress up or down depending on what’s in your kitchen. This takes about 20 minutes to prepare and serves 4 people. That being said adjust accordingly to larger parties.

Ingredients:

12 oz spaghetti or angel hair pasta (We Prefer Angel Hair)

3 tbsp olive oil

3 cloves garlic, thinly sliced

2 cups cherry tomatoes, halved

Salt & pepper to taste

¼ tsp red pepper flakes (optional)

1 cup fresh basil, torn or sliced

Zest of 1 lemon

¼ cup grated Parmesan (plus more for topping)

1 tbsp butter (optional for richness)

 Instructions:

1.  Cook the Pasta (10 min)

Boil pasta in salted water according to package instructions. Reserve ½ cup of the pasta water before draining.

2.  Sauté Garlic & Tomatoes (10 min)

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add sliced garlic and cook until fragrant and just golden (about 1 min).

Toss in cherry tomatoes and a pinch of salt. Let them simmer and burst, stirring occasionally. This becomes your quick tomato sauce.

3.  Combine & Toss (5 min)

Add cooked pasta directly into the tomato pan.

Toss well, adding reserved pasta water a splash at a time to loosen the sauce.

Stir in butter (optional), lemon zest, Parmesan, and red pepper flakes. Finish with the torn basil. Season with more salt and black pepper to taste.

Serve With:

Extra Parm on top (Because who doesn’t want more parm cheese!)

Grilled bread (sourdough is our go to) or a fresh garden salad

 Pro Tips & Add-Ins:

Add protein: Toss in grilled chicken, shrimp, or white beans.

Vegan it: Skip the butter and cheese or sub with nutritional yeast.

More veggies: Add zucchini ribbons, spinach, or grilled corn.

Let us know what you think! Did you change it up? If so how so we can all try!