Ingredients
Scale
- 12 ounces spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add cherry tomatoes to the skillet and cook for 5-7 minutes until they start to burst and release juices.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, and dried basil. Cook for another 2-3 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste. Add cooked pasta to the skillet and toss to coat evenly with the sauce.
- Garnish with fresh basil leaves and serve immediately.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Adding red pepper flakes can give the dish a spicy kick.
- Serve with extra Parmesan cheese on top if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8 grams
- Sodium: 450 milligrams
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 4 grams
- Protein: 16 grams
- Cholesterol: 85 milligrams