Ingredients for Balsamic Tomato Basil Pasta
- 1 pound pasta
- 2 cups fresh basil leaves
- 1 pint cherry or grape tomatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
- 1/2 cup Parmesan cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- Oregano (not used in recipe)
- water for boiling pasta (large pot)
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How to Make Balsamic Tomato Basil Pasta
- Prep ingredients: Mince 2 cloves of garlic. Roughly chop 1 pint of cherry or grape tomatoes. Wash and roughly chop 2 cups of fresh basil leaves. Grate 1/2 cup of Parmesan cheese.
- Cook pasta: Bring a large pot of salted water to a boil. Add 1 pound of pasta (penne, rotini, or your favorite shape) and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Sauté garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Simmer tomatoes: Add the chopped tomatoes to the skillet. Pour in 2 tablespoons of balsamic vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cover and simmer for 7-10 minutes, or until the tomatoes have softened and broken down slightly.
- Combine and serve: Stir in the chopped basil and half of the grated Parmesan cheese. Add the cooked pasta to the skillet and toss to combine. Add a splash of pasta water if needed to loosen the sauce. Serve immediately, topped with the remaining Parmesan cheese and extra basil leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
4g
Carbs
15g
