Step-by-Step Instructions for Tomato Basil Pasta

• Start by filling a large pot with salted water and bring it to a rolling boil over high heat. Add 12 ounces of your chosen pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add 2 cloves of minced garlic and, if desired, a pinch of red pepper flakes. Sauté for about 1 minute until the garlic becomes fragrant and lightly golden.
• Add 4 cups of halved cherry tomatoes to the skillet along with a pinch of salt and freshly ground black pepper. Cook for 5-7 minutes, stirring occasionally until the tomatoes soften and start releasing their juices.
• Once the tomatoes are fully cooked, add the drained pasta to the skillet, tossing everything together until well combined. If the mixture appears dry, gradually pour in some of the reserved pasta water.
• Stir in ½ cup of roughly chopped fresh basil leaves and optionally a tablespoon of balsamic vinegar. Cook together for another minute over low heat until the basil wilts.
• Remove from heat and sprinkle ¼ cup of grated Parmesan cheese over the pasta, tossing to combine until the cheese melts.
• Serve the pasta warm in bowls, garnished with extra basil leaves and more Parmesan if desired.