Weeknight Tomato Basil Pasta

• 1 lb spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 2 pints cherry tomatoes
• 1/2 tsp red pepper flakes
• 1 1/2 tsp kosher salt
• 1 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan

1. 1Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente. Reserve 1 cup of pasta water before draining.
2. 2Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. 3Add the tomatoes and salt. Cook, stirring occasionally, until most of the tomatoes burst, 10–12 minutes. Press some with a spoon to make a sauce.
4. 4Add the drained pasta and a splash of pasta water. Toss for 1–2 minutes until glossy, adding more water as needed.
5. 5Off the heat, stir in the basil and Parmesan. Taste for salt and serve right away.

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