Simple Tomato, Basil, and Parmesan Pasta

Cook 1 pound of your preferred pasta (spaghetti or penne) according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 1/4 cup of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 4 minced cloves of garlic and 1/2 teaspoon of red pepper flakes (if using), sautéing for 1 minute until fragrant, being careful not to burn the garlic.

Add 2 pints of halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes soften and burst, releasing their juices. Lightly mash some of the tomatoes with the back of a spoon to create a saucier consistency.

Add the drained pasta directly to the skillet with the tomato sauce. Add 1/2 cup of grated Parmesan cheese and 1/2 cup of packed, torn fresh basil. Toss to combine everything thoroughly.

If the sauce seems too dry, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Season generously with salt and freshly ground black pepper to taste.

Serve immediately, garnished with extra fresh basil leaves and a sprinkle of Parmesan cheese, if desired.