Description
A simple and fresh tomato and herb pasta dish made with ripe tomatoes, garlic, olive oil, and a medley of herbs for a light yet flavorful meal.
Ingredients
Units
Scale
- 12 oz spaghetti or pasta of choice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups cherry tomatoes, halved
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh oregano, chopped (or 1/2 tsp dried oregano)
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes, salt, black pepper, and red pepper flakes if using. Cook for 7–10 minutes, stirring occasionally, until tomatoes are soft and begin to burst.
- Add cooked pasta to the skillet and toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Stir in fresh basil, parsley, and oregano. Adjust seasoning to taste.
- Serve warm, topped with grated Parmesan if desired.
Notes
- Use a mix of heirloom or grape tomatoes for extra color and flavor.
- Great as a vegetarian main or side dish.
- Can be served warm or at room temperature.
- Add grilled shrimp or chicken for added protein.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg