Sautéed Cherry Tomato Spaghetti with Garlic and Parmesan Cheese 🍝

Serves: 2-3 | Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

6-8 ounces (about 1/2 box if it’s 12 oz) or 8-10 ounces (about 1/2 box if it’s 16 oz) Ancient Grains or other gluten-free spaghetti
2 cups cherry tomatoes, halved
3 cloves garlic, thinly sliced
1/4 cup grated Parmesan cheese (or more if you love it!)
1/4 cup fresh basil leaves, torn
2 tbsp olive oil
1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
Salt and black pepper to taste
1/4 cup pasta cooking water (reserved)

Cook the Pasta:

- Bring a large pot of salted water to a boil.
- Cook the ancient grains spaghetti according to the package instructions until al dente.
- Reserve 1/4 cup of pasta cooking water before draining.

Sauté the Garlic and Tomatoes:

- In a large skillet, heat olive oil over medium heat.
- Add sliced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn).
- Toss in the halved cherry tomatoes and crushed red pepper flakes (if using).
- Cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and juicy.
- Season with salt and black pepper to taste.

Combine Pasta and Sauce:

- Add the drained spaghetti to the skillet.
- Pour in the reserved pasta water (if needed) and toss everything together.
- Sprinkle grated Parmesan cheese and stir until it’s melted and creamy.

Finish and Serve:

- - Remove from heat and stir in fresh basil leaves.
  - Taste and adjust seasoning if needed.
  - Serve immediately with extra Parmesan cheese and a drizzle of olive oil if desired.

Enjoy dinner! 🍝🌿