Description
8 oz pasta (penne, fusilli, or spaghetti)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1/3 cup basil pesto
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, heat the olive oil and sauté the garlic for about 30 seconds until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes until they soften and release their juices.
Reduce the heat to low and stir in the heavy cream, basil pesto, red pepper flakes, salt, and black pepper. Let simmer for 2 minutes.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If needed, add a bit of the reserved pasta water to reach your desired consistency.
Stir in the Parmesan cheese and mix well.
Serve immediately, garnished with fresh basil leaves and additional Parmesan if desired.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 350 kcal per serving
Servings: 4
