Garlicky Pasta with Fresh Tomatoes and Basil
Randy Mayor; Katie Stoddard
Our six-ingredient garlicky pasta recipe shows how simplicity is a virtue. A few pantry staples and fresh, ripe tomatoes are all you need to make this 25-minute meal.
6 servings (serving size: 1 1/3 cups)
extravirgin olive oil
chopped plum tomatoes (about 2 pounds)
hot cooked campanella (about 12 ounces uncooked pasta)
chopped fresh basil
(1 ounce) grated fresh Parmesan cheese
freshly ground black pepper
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.