It’s been awhile since I’ve posted a recipe here, despite my best intentions in telling so many people that I would post this one or that one. I decided to break the rut with this particular recipe because it’s just that good and the time of year is perfect for you to give it a shot as well. As you can probably tell from the picture, it’s super easy to make as well (which maybe negates the need for a recipe?).
Red pepper flakes
Sliced cherry tomatoes
Diced fresh basil
1. Start by boiling your favorite pasta. I happen to really enjoy fettuccine or tagliatelle, and when we make our own at home, these are what we tend to go with. I had a bag of dried pasta from the store, so that’s what we went with here. For this dish I definitely recommend you go with one of the long noodles instead of the shorter penne or ziti styles. Of course, pasta is based on personal preferences. There’s no wrong one to use here.
2. Coat a pan that has been pre-heated on medium with several glugs of olive oil. I won’t tell you how much because, again, personal preference. The olive oil makes up the base of your sauce.
3. Saute garlic in oil until tender
4. Add tomatoes and continue sauteeing
5. When pasta is al dente, remove from boiling water and add to garlic/tomato/oil mixture – stir frequently to prevent pasta from sticking to the bottom of the pan
6. Add 1/4 cup of pasta water to the mixture
7. Toss in half of the chopped basil
8. Toss in a teaspoon of red pepper flakes
9. Continue stirring
10. Toss in cheese
11. Stir everything together, allowing the flavors to meld and the cheese to soften
12. Serve in a bowl and top with more fresh basil
13. Enjoy with red wine