Creamy Cherry Tomato Pasta with Black Pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic (minced) and sauté for about 1 minute until fragrant.

3. 3

   Add the cherry tomatoes (halved) to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tomatoes are soft and begin to burst.

4. 4

   Pour in the heavy cream and stir to combine. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.

5. 5

   Add the cooked spaghetti to the skillet, tossing to coat in the creamy tomato sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

6. 6

   Stir in the grated Parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and the sauce is creamy.

7. 7

   Remove from heat and add the fresh basil (chopped). Toss gently to combine.

8. 8

   Serve immediately, garnished with extra Parmesan and basil if desired.