Cherry tomato and basil pasta

⏱ 25 min · Serves 2

A fresh, summery pasta where the cherry tomatoes cook down into a sweet, jammy sauce in the time it takes the pasta to boil.

Per serving: 585 kcal · 14.0g protein · 80.0g carbs · 23.0g fat

Ingredients

• 200g penne or spaghetti
• Salt
• 3 tablespoons olive oil
• 3 garlic cloves, sliced
• 400g cherry tomatoes, halved
• Pinch of chilli flakes
• Handful of basil
• Black pepper

Method

1. Put the pasta on to boil in salted water.
2. Heat the oil in a wide pan and gently fry the garlic and chilli flakes for a minute.
3. Add the cherry tomatoes and a pinch of salt. Cook over a medium heat for 8 to 10 minutes, squashing some with a spoon, until they collapse into a sauce.
4. Drain the pasta, saving a little water, and toss it into the tomatoes with a splash of the water.
5. Tear in the basil, season and serve.