# Components:
→ Pasta
01 - 12 oz dried spaghetti or linguine
→ Vegetables & Herbs
02 - 14 oz cherry tomatoes, halved
03 - 2 cloves garlic, thinly sliced
04 - 1 small red onion, finely chopped (optional)
05 - 1 cup loosely packed fresh basil leaves, torn
→ Seasoning & Oils
06 - 3 tbsp extra virgin olive oil
07 - 1/2 tsp sea salt, plus more for pasta water
08 - 1/4 tsp freshly ground black pepper
09 - Pinch red pepper flakes (optional)
→ Cheese (optional)
10 - 1/4 cup grated Parmesan or Pecorino Romano
11 - Extra basil leaves, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain using a colander.
02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced garlic and onion, if using, and sauté for 1–2 minutes until fragrant but not browned.
03 - Add halved cherry tomatoes, salt, black pepper, and optional red pepper flakes. Cook, stirring occasionally, for 6–8 minutes until tomatoes soften and their juices are released.
04 - Transfer drained pasta to the skillet. Toss with tomato mixture, incorporating reserved pasta water as needed to form a light sauce.
05 - Remove skillet from heat and fold in torn basil leaves, distributing evenly.
06 - Plate pasta immediately, topping each serving with grated cheese and extra basil leaves as desired.
