The Easy Tomato Pasta I Make All Summer Long

Ingredients

• 1 pound spaghetti
• 5 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes, optional
• 3 pints (about 2 pounds) cherry tomatoes
• 1/3 cup dry white wine
• 4 large basil sprigs, plus leaves for garnish
• 3/4 teaspoon kosher salt, plus more for seasoning the pasta water
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water. Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
2. Meanwhile, make the sauce: While the pasta cooks, heat 3 tablespoons of the oil, the garlic, and red pepper flakes (if using) in a large high-sided skillet over medium-low heat. Cook, stirring occasionally, until the garlic is sizzling and just starting to brown around the edges, 5 to 6 minutes. Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
3. Add the tomatoes, wine, and basil: Increase the heat to medium-high and stir in the tomatoes, wine, basil, and salt. Cook, covered and stirring occasionally, until the tomatoes are softened and bursting, about 5 minutes. Uncover and use the back of a spoon to pop and mash the tomatoes. Decrease the heat to medium-low and cook, uncovered, stirring occasionally, until thickened, 1 to 2 minutes. Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe HauserSimply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
4. Combine the pasta and sauce: Using tongs, transfer the cooked pasta straight from the pot to the sauce in the skillet. Toss the pasta with the tomato mixture, 1/2 cup of the reserved pasta water, and the remaining 2 tablespoons of oil until fully coated and the sauce is glossy, about 2 minutes. If needed, add up to the remaining 1/2 cup of reserved pasta water until the desired consistency is reached. Serve hot with Parmesan (if desired) and more basil. The sauce can be made up to 5 days ahead of time, stored in the fridge, and tossed with the hot pasta and pasta water to serve. Leftover dressed pasta will keep for a day or two. Add a splash of water before gently reheating. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe HauserSimply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser