– Stanley Tucci’s favorite pasta brand (such as Rustichella d'Abruzzo) – Cherry tomatoes, halved – Garlic, thinly sliced – Fresh basil leaves, torn – Extra virgin olive oil – Red pepper flakes (optional) – Salt – Grated Parmesan cheese (optional, for serving)
Cook the pasta: Bring a large pot of salted water to a boil. Add Stanley Tucci’s favorite pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
Sauté garlic and cherry tomatoes: While the pasta is cooking, heat a generous drizzle of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden.
Add red pepper flakes (optional): If you like a bit of heat, sprinkle red pepper flakes over the tomatoes and garlic in the skillet. Adjust the amount according to your taste preference.
Combine pasta and tomato mixture: Add the cooked and drained pasta to the skillet with the garlic and cherry tomatoes. Toss everything together gently until the pasta is well coated with the tomato mixture. If the pasta seems dry, add a splash of the reserved pasta water to create a silky sauce.
Season with salt: Season the pasta with salt to taste, ensuring that the flavors are well balanced.
Finish with basil: Add torn fresh basil leaves to the skillet and toss with the pasta until the basil wilts slightly and infuses its flavor into the dish.
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