You know you’ve made a good recipe when your family compliments you on it over and over again. This was one of them.
The other night I was craving pasta for dinner. Pasta is my second favorite kind of food. I saw these cherry tomatoes in the fridge and thought it would make a great compliment to pasta. Now I needed a sauce, but didn’t want a red sauce and it had to have garlic in it. The sauce for this dish was the perfect answer.
It’s a bit spicy because of the red pepper flakes so you can adjust this to your liking or leave it out, but it does give it a nice flavor and kick.
When sautéing the garlic and red pepper flakes in the olive oil be sure not to let it get too hot or the garlic will burn. That’s never a good thing!
I hope you enjoy this one. I was told I need to make this dish a regular.
Do you have a favorite pasta dish?
- 1 lb. linguine pasta
- 3 tbsp. extra virgin olive oil
- 3 cloves of garlic, minced
- 1 pint of cherry tomatoes, halved
- ½ tsp red pepper flakes
- salt and pepper to your liking
- dried basil, about 1 to 2 tsp (or more)
- parmesan cheese, grated
- Bring a large pot of water to boiling and add the pasta (don't forget the salt). Cook according to the package directions.
- Meanwhile, in a small sauté pan, sauté the garlic and red pepper flakes in the olive oil. Be sure not to overcook the garlic.
- Halve your cherry tomatoes and add them to the sauté pan. Sauté for a couple of minutes.
- Drain your pasta and place in a large bowl. Pour the garlic olive oil sauce and tomatoes over the pasta and toss. Add the salt, pepper and basil and mix again.
- Serve with the parmesan cheese.