Tomato Basil Pasta (Print Version)
# Ingredients:
01 -
3 garlic cloves, finely chopped
02 -
1/2 teaspoon sugar
03 -
1/4 cup olive oil
04 -
1 lb linguine pasta
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper, freshly ground
07 -
3 pints fresh cherry tomatoes
08 -
1/4 teaspoon red pepper flakes
09 -
1/2 cup fresh mozzarella balls
10 -
1/2 cup fresh basil, chopped up
11 -
1/2 cup yellow onion, chopped nice and small
12 -
Parmesan cheese, shredded to top
# Instructions:
01 -
Get a big pot of water boiling with plenty of salt tossed in. Cook the linguine until it's got a slight bite to it, then drain it. Save a little pasta water before you drain.
02 -
While the pasta's cooking, put olive oil in a large pan and heat it up on medium. Add onions and let them soften for about 2 or 3 minutes. Toss in the garlic and stir for 30 seconds.
03 -
Turn the heat up a notch to medium-high. Add the cherry tomatoes, sugar, salt, and pepper. Cook for around 7-8 minutes, stirring occasionally, until the tomatoes start breaking open. Use a spoon to lightly smash them and let their juices out, forming a chunky sauce.
04 -
Take the drained pasta and throw it in the pan with the sauce. Mix in the mozzarella balls, red pepper flakes, and basil. Stir it until it all comes together. If it feels too thick, splash in some of that saved pasta water. Finish it off with Parmesan on top and dig in.