Easy Tomato Basil Pasta in 20 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente (usually 1–2 minutes less than package directions). Reserve 1/2 cup of the cloudy pasta water before draining the rest.
2. While the pasta boils, heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes; sauté for about 1 minute until the garlic is fragrant and pale gold.
3. Toss in the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the tomatoes soften, blister, and begin to release their juices.
4. Add the cooked pasta directly into the skillet with the tomatoes. Pour in the reserved pasta water and the grated Parmesan. Toss vigorously over medium heat for 1–2 minutes until the sauce transforms into a glossy coating.
5. Turn off the heat and fold in the fresh basil leaves until just wilted.