# Components:
→ Pasta
01 - 7 oz dried spaghetti or preferred pasta
→ Sauce
02 - 2 tbsp extra-virgin olive oil
03 - 2 cloves garlic, thinly sliced
04 - 1/2 tsp red pepper flakes (optional)
05 - 3.5 oz cherry tomatoes, halved
06 - 1/2 tsp salt
07 - Freshly ground black pepper, to taste
→ Finishing
08 - 3/4 oz grated Parmesan cheese, plus extra for serving
09 - A handful fresh basil leaves, torn (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add cherry tomatoes and red pepper flakes if using. Season with salt and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until tomatoes soften and release their juices.
04 - Add drained pasta directly to the skillet. Toss to coat, adding reserved pasta water incrementally to achieve a silky sauce consistency.
05 - Remove skillet from heat, stir in grated Parmesan cheese, and adjust seasoning as needed.
06 - Plate immediately, garnishing with extra Parmesan and torn fresh basil leaves if desired.
