1/2 -1 Tsp Red Pepper Flakes, depending on how much heat you want
2 Cups Cherry Tomatoes, halved
1/4 Cup Red Onion, diced
Fresh Basil, for topping
Directions:
Bring a large pot of water to a boil and cook the pasta according to package instructions. Before draining the pasta, reserve 1 cup of the pasta water. Set aside.
Add the olive oil to a pot or large skillet (large enough to hold all the pasta) and heat over medium heat. Add the garlic and cook for 1-2 minutes. The garlic will become very fragrant but be careful to not burn it.
Add the red pepper flakes and cook for 30 seconds. *If you like a little heat add ½ tsp but if you want more heat add 1 tsp.
Add the red onion and tomatoes. Cook for 3-5 minutes or until the onions are tender and the tomatoes appear to be roasted.
Season with salt and pepper, to taste.
Add the cooked pasta and reserved pasta water and toss to combine. Heat through.
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1/2 -1 Tsp Red Pepper Flakes, depending on how much heat you want
2 Cups Cherry Tomatoes, halved
1/4 Cup Red Onion, diced
Fresh Basil, for topping
Directions:
Bring a large pot of water to a boil and cook the pasta according to package instructions. Before draining the pasta, reserve 1 cup of the pasta water. Set aside.
Add the olive oil to a pot or large skillet (large enough to hold all the pasta) and heat over medium heat. Add the garlic and cook for 1-2 minutes. The garlic will become very fragrant but be careful to not burn it.
Add the red pepper flakes and cook for 30 seconds. *If you like a little heat add ½ tsp but if you want more heat add 1 tsp.
Add the red onion and tomatoes. Cook for 3-5 minutes or until the onions are tender and the tomatoes appear to be roasted.
Season with salt and pepper, to taste.
Add the cooked pasta and reserved pasta water and toss to combine. Heat through.
Serve with fresh chopped basil on top.
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