With a couple pints of tomatoes, garlic, olive oil & Parmesan, you can make this easy burst cherry tomato pasta for a quick weeknight dinner.
8 ounces spaghetti
1/4 cup olive oil plus more for pasta
2 pints cherry tomatoes
3 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 ounce shaved Parmesan
Chopped basil, parsley or chives
Cook the spaghetti until al dente according to package instructions. Drain and toss with a splash of olive oil to prevent the pasta from sticking together.
Heat 1/4 cup olive oil in a large skillet over medium heat. Add the tomatoes and stir them around frequently. After 3-4 minutes, the skin of some of the tomatoes will start to split. Use the back of a wooden spoon or a potato masher to carefully press them down, helping them burst.
Add the garlic, red pepper flakes, salt and pepper to the skillet, and continue cooking for a few more minutes until the tomatoes turn a bit saucy but are still very chunky.
Stir in the pasta coating in the tomatoes.
Then add the Parmesan.
Divide into serving plates or bowls and top with chopped fresh herbs.