Ingredients:

  • 1 pound (450g) pasta (linguine, spaghetti, or penne)
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1 pint (approx. 500g) cherry tomatoes, halved
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
  • ¼ cup (60ml) pasta water, reserved
  • ½ cup (approx. 15g) fresh basil leaves, chopped
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ¼ cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add halved cherry tomatoes and red pepper flakes (if using) to the skillet. Cook, stirring occasionally, until tomatoes burst and soften, about 8-10 minutes.
  4. Pour in white wine and scrape the bottom of the skillet to loosen browned bits. Simmer for a couple of minutes.
  5. Add cooked pasta and reserved pasta water to the skillet. Toss to coat evenly.
  6. Remove from heat and stir in fresh basil and Parmesan cheese (if using). Season with salt and pepper to taste.
  7. Serve immediately.