Ingredients
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1 lb penne rigate
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3 tablespoons extra virgin olive oil
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3 cloves garlic, minced (or more if you love garlic like I do)
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1 pint ripe cherry tomatoes, sliced in half (approximately 1.5 cups)
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2 tablespoons fresh basil, chopped
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salt and black pepper
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grated parmesan cheese
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1 teaspoon dried red pepper flakes (or more if you like spicy things)
Instructions
- Cook pasta according to directions on package.
- While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat.
- Don't let the garlic get brown.
- After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
- When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well.
- Add salt& pepper as you like, and serve topped with parmesan.