Description
A delicious and easy recipe for rotini pasta tossed with fresh cherry tomatoes, garlic, and basil, topped with Parmesan cheese.
Ingredients
Scale
- 8 oz rotini pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain, reserving some cooking water.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds).
- Add halved cherry tomatoes and cook until they start to soften.
- Season with salt, pepper, and chopped basil; stir well.
- Toss in the drained rotini pasta with the tomato mixture.
- Mix gently over low heat, adding reserved pasta water as needed for creaminess.
- Remove from heat and sprinkle with grated Parmesan. Serve immediately.
Notes
- This pasta dish can be served warm or at room temperature.
- Feel free to adjust the amount of garlic and cheese to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 5mg