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Garlic Parmesan Pasta with Basil and Cherry Tomatoes

  • Yield: 4-6 servings 1x


  • 1 pint of cherry tomatoes, cut each in half
  • 2 tbsps olive oil
  • 1 lb cooked spaghetti
  • 1/4 cup Italian style bread crumbs
  • pinch of salt
  • 34 cloves of garlic, minced
  • 1/4 cup grated parmesan cheese
  • 1/2 cup fresh basil, chopped
  • 1/2 cup reserved water from cooking the pasta
  • 1 tsp hot pepper flakes (optional)


  1. Cook the pasta according to package directions and reserve 1/2 cup of the water and set aside.
  2. Drain the pasta and set aside.
  3. Bring a skillet to medium heat and add the olive oil.
  4. Add the tomatoes to the pan and give them a stir. Cook them for about 1 minute or until they’re softened.
  5. Add salt and the garlic to the pan. Lower the heat and cook for about 30 seconds.
  6. Using tongs add the pasta to the skillet and coat with the oil and the tomatoes.
  7. Add reserved pasta water.
  8. Turn off the heat.
  9. Add cheese, bread crumbs and basil and use the tongs to make sure everything is coated.
  10. Remove from heat and serve.