Easy Cherry Tomato Pasta ⭐️ Get Recipe: https://theplantbasedschool.com/cherry-tomato-pasta/ This easy pasta dish features a creamy sauce with the ideal balance of sweetness and acidity from the tomatoes and the pleasant aromas of garlic and fresh basil. We are sure you will love this dish for its simplicity, ease of making, and irresistible flavors of Mediterranean cuisine. ⭐️ Ingredients 12 ounces (340 grams) spaghetti + 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams) 1½ pounds (700 grams) cherry tomatoes halved 2 tablespoons (30 grams) extra virgin olive oil 1 clove garlic pressed or grated 1 teaspoon salt 2 twists of black pepper ⅛ teaspoon red pepper flakes or more to taste 15 fresh basil leaves + more for garnishing ½ cup (50 grams) parmesan cheese or non-dairy cheese, grated. Add more or less to taste. INSTRUCTIONS Start by boiling a large pot of water and cutting 1½ pounds cherry tomatoes in half. When the water is boiling, add the salt and 12 ounces of spaghetti. Boil pasta as per package instructions minus 3 minutes. In a large skillet, heat 2 tablespoons extra virgin olive oil. Add the halved cherry tomatoes and season them with 1 teaspoon salt, 2 twists of black pepper, 1 clove garlic(grated), and ⅛ teaspoon red pepper flakes. Cook on medium-high heat for about 10 minutes or until the pasta is ready. Stir occasionally. Reserve 1 cup of pasta water, drain the pasta, and add it to the sauce. Add about ½ cup of pasta water and 15 fresh basil leaves, and finish cooking the pasta in the sauce on medium heat while stirring for a couple of minutes. The pasta should be al dente, with a bite. Add more pasta water if necessary. Turn the heat off, add about ½ cup parmesan cheese, and stir until the cheese melts. Serve immediately in a bowl, topping it with the cherry tomato sauce, fresh basil leaves, and a drizzle of extra virgin olive oil. ❤️ Nico & Louise #pasta #dinnerideas - @nicoandlouise