– 12 ounces (340g) penne or your favorite pasta – 2 tablespoons olive oil – 3 cloves garlic, minced – 1 teaspoon red pepper flakes (adjust to taste) – 1 pound (450g) cherry tomatoes, halved – Salt and black pepper to taste – 1/2 cup (120ml) chicken or vegetable broth – 1 cup (about 30g) fresh basil leaves, torn – 1/2 cup (50g) grated Parmesan cheese – 1/4 cup (60ml) balsamic glaze, for drizzling (optional)
1. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining. 2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1-2 minutes until fragrant.
1. Add the halved cherry tomatoes to the skillet. Season with salt and black pepper. Cook for 5-7 minutes until the tomatoes start to soften and release their juices. 2. Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for an additional 5-7 minutes until the sauce slightly thickens.
1. Add the cooked pasta to the skillet, tossing to coat the pasta in the flavorful sauce. If needed, add a bit of the reserved pasta cooking water to loosen the sauce. 2. Stir in torn fresh basil leaves and grated Parmesan cheese. Continue tossing until the basil wilts, and the cheese melts into the sauce. 3. Transfer the pasta to serving plates. Drizzle with balsamic glaze if desired. Garnish with additional Parmesan and basil. Serve immediately.