freshly grated parmesan cheese, for serving (optional)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain.
Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 2 minutes, until golden and fragrant, don’t let it burn.
Cook the tomatoes: Add cherry tomatoes and red pepper flakes (if using). Season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until tomatoes break down and release their juices.
Combine pasta and sauce: Add drained linguine to the skillet. Toss to combine, adding a splash of pasta water if the sauce seems dry.
Finish with basil: Remove from heat and stir in torn basil leaves. Taste and adjust seasoning.
Serve: Divide among plates and top with freshly grated Parmesan, if using. Serve immediately.