15-Minute Cherry Tomato Pasta by Sepps

Ingredients

• 340g (12 oz) pasta of choice
• 2 tbsp olive oil
• 500g (1 lb) cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 tsp baking soda
• 1/2 tsp red pepper flakes (chili flakes)
• 1/2 tsp salt (adjust to taste)
• 1 tsp sugar
• 1/4 cup fresh basil leaves, chopped, divided
• 1/4 cup heavy cream (optional)
• 1/4 cup grated parmesan cheese (optional)

Instructions

1. Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 2 minutes until fragrant.
2. Add the halved cherry tomatoes to the pan and increase the heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
3. Stir in the baking soda, red pepper flakes, salt, and sugar. Add half of the chopped fresh basil. Simmer the sauce for 3-5 minutes, allowing the flavors to meld.
4. While the sauce simmers, cook the pasta according to package directions in a separate pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
5. Add the drained pasta directly to the tomato sauce in the skillet. Toss to combine, adding a splash of the reserved pasta water as needed to create a glossy sauce that coats the pasta. Stir in the remaining fresh basil
6. Serve immediately, optionally drizzled with heavy cream and sprinkled with grated Parmesan cheese.