Hands down, one of the only pastas my hubby will eat this time of year!

2 cups cherry or grape tomatoes, halved

3 tbsp extra virgin olive oil

2 cloves garlic, finely minced

Salt and black pepper to taste

1/4 tsp crushed red pepper flakes (optional, for heat)

1/3 cup freshly grated Parmesan or Pecorino (optional)

Handful of fresh basil leaves, torn

Optional: grilled chicken or shrimp for added protein

👩‍🍳 Instructions:
Cook Pasta: Bring salted water to a boil and cook pasta until al dente. Drain and set aside.

Sauté Tomatoes & Garlic: In a large pan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add tomatoes and a pinch of salt. Cook until the tomatoes burst and get slightly jammy, about 5–7 minutes.

Combine: Add the cooked pasta to the pan and toss everything together. Season with salt, pepper, and red pepper flakes if using.

Finish: Remove from heat, stir in fresh basil, and top with Parmesan.

Serve: Enjoy warm or let it sit for 10–15 minutes for flavors to meld. Also delicious served cold the next day!

💡 Tips & Variations
Add greens: Toss in arugula or spinach right at the end for extra freshness.

Go dairy-free: Skip the cheese and add a squeeze of lemon juice for brightness.

Make it heartier: Add grilled veggies or a protein to make it a full meal.

☀️ Light, Seasonal, and Totally Husband-Approved
This pasta proves that comfort food doesn’t have to be heavy. It’s fast, fresh, and totally addictive — especially when tomatoes are at their peak. Whether you’re feeding a picky eater, a pasta skeptic, or just need a reliable summer go-to, this recipe never fails.

Honestly? I look forward to tomato season just so I can make this on repeat.

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