Garlic Herb Pasta with Cherry Tomatoes

Ingredients

• 8 oz fettuccine
• 1 pint cherry tomatoes
• 3 cloves garlic
• 3 tbsp olive oil
• ¼ cup fresh basil
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz fettuccine and cook until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain.

2. 2

   While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium. Add 3 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.

3. 3

   Add the 1 pint cherry tomatoes and 1/2 tsp salt. Cook, stirring occasionally, until tomatoes burst and release their juices, about 5-7 minutes.

4. 4

   Add the drained pasta and 1/4 cup reserved pasta water to the skillet. Toss to coat, adding more water if needed, until sauce clings to pasta, about 2 minutes.

5. 5

   Remove from heat and stir in 1/4 cup chopped fresh basil. Season with salt and pepper to taste. Serve immediately.

Tools you’ll need

• large pot
• large skillet
• colander
• knife
• cutting board

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