Fusilli with Cherry Tomatoes

🛒 Ingredients

• Fusilli pasta 180 g · 280 kcal
• Cherry tomatoes 200 g · 36 kcal
• Garlic clove 5 g · 7 kcal
• Olive oil 14 g · 120 kcal
• Fresh basil leaves 5 g · 1 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions until al dente.
2. While the pasta cooks, halve the cherry tomatoes and finely mince the garlic. Roughly chop the fresh basil leaves.
3. In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
4. Add the halved cherry tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.
5. Drain the cooked fusilli, reserving about 1/2 cup of the pasta water. Add the drained pasta to the pan with the tomatoes.
6. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce. Season with salt and black pepper to taste.
7. Stir in the fresh basil leaves just before serving. Serve immediately, optionally garnished with extra basil or a sprinkle of grated Parmesan cheese.