In my opinion there a few types of pasta everyone should know how to make. This is one of them. It requires a few ingredients, ready in 20-25 minutes and it is incredibly delicious. It is also perfect for summer since tomatoes and basil are both in season!
If you do check out the video please note I realized afterward I said cherry tomato when I meant to say grape tomato. So just know I should have been saying grape tomatoes the whole time. This pasta can easily be made gluten free by just using a gluten free pasta. You can use spaghetti, linguini, capellini but I prefer fusilli.
5 cloves of garlic
40 grape tomatoes
2 tsp olive oil
1 tsp coconut sugar (or any sugar you like)
1 tsp salt
Pinch of red pepper flakes (optional)
11 oz of pasta
4-5 leaves of basil
Peel and slice your cloves of garlic. In a pan on medium heat pour in the olive oil. Allow it to warm up for 1 minute then add your cloves of garlic and tomatoes. Mix it around then add in the sugar and salt. Give another toss to make sure everything is coated and then cover with a lid. Now you can begin to cook your pasta. After about 5 to 10 minutes lift it up, the tomatoes should start splitting and looking a bit blistered and open. Once the pasta is done cooking save about 1/2 cup of the starchy water. You can then add in half of the starchy water to the tomatoes and mix around. I also like to take a spatula and lightly press down on the tomatoes to just get some of the juices from the inside going in the pan. Once the pasta is cooked, turn off the burner that the tomatoes are on and add it to the pan. Throw in the other half of the reserved starchy water. Give it a taste and see if you want add any extra salt or flavors. Finally, I like to top with a bit of fresh, chopped basil. You can also top with vegan parmesan if you like. I like the one from Follow Your Heart.
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