Garlic and Tomato Pasta
A quick and satisfying pasta dish made with minimal ingredients, showcasing fresh tomatoes and garlic for a burst of flavor in just 20 minutes.
Ingredients
Main Ingredients
- 12 oz Spaghetti or linguine Choose based on preference
- 3-4 tbsp Extra-virgin olive oil
- 3-4 cloves Garlic, thinly sliced
- 1/2 tsp Red pepper flakes Adjust to taste
- 2-3 medium Fresh tomatoes, diced Use ripe but firm tomatoes
- 1 handful Fresh parsley, chopped
- to taste Salt and freshly ground black pepper
- for serving Parmesan cheese, freshly grated
Instructions
Cooking Pasta
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add pasta and cook according to package directions until al dente.
Preparing the Sauce
- While the pasta cooks, warm the olive oil in a large skillet over medium heat.
- Add the thinly sliced garlic and red pepper flakes. Sauté, stirring, until the garlic turns a light golden color — about 1–2 minutes. Watch carefully to avoid burning.
- Stir in the diced fresh tomatoes. Cook for 2–4 minutes, until they soften and start to release juices.
Combining and Serving
- Reserve about 1/2 to 1 cup of pasta cooking water, then drain the pasta.
- Add the drained pasta to the skillet. Toss thoroughly to coat. If the mixture seems dry, add reserved pasta water a splash at a time until you reach a glossy, saucy consistency.
- Remove the skillet from heat. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
- Divide onto plates and serve immediately with a generous grating of Parmesan cheese on top.
Notes
Serve hot, topped with extra parsley and a lemon wedge for a bright finish. Add crusty bread for mopping up the garlicky juices or pair with a simple green salad for a fuller meal.