While the water is boiling, let's start making the sauce. Take a skillet and add olive oil and sliced garlic. Cook for 2-3 minutes over low heat.
3 tablespoons olive oil, 1 clove Garlic
Add the tomatoes cut into quarters and continue cooking over low heat.
7 oz Cherry Tomatoes
When the water starts to boil, add salt and then the pasta. Follow the instructions on the package for cooking times.
7 oz Pasta
When the pasta is ready, drain it and add it to the skillet with the sauce. Mix well.
Turn off the heat and sprinkle finely chopped parsley over the pasta.
Parsley
Mix thoroughly and serve it while it's still hot.
Quick Note
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Notes
Tomato Variety: While cherry tomatoes are recommended for their sweetness, you can experiment with different tomato varieties for unique flavor profiles. San Marzano tomatoes can add a rich depth, while heirloom varieties offer a colorful twist.
Herb Substitutions: Feel free to swap fresh parsley with other herbs like fresh basil, oregano, or thyme to create your own herbal twist on this dish.
Spice it Up: Add a pinch of red pepper flakes or freshly cracked black pepper for a subtle kick of heat. Adjust the amount to suit your heat tolerance.
Cheese Love: While this recipe is cheese-free, a sprinkle of grated Parmesan or Pecorino Romano can be a delightful addition for those who enjoy a cheesy finish.
Pasta Shapes: Spaccatella pasta is recommended, but any pasta shape you love will work. Different shapes can provide various textural experiences, so choose what excites your palate.
Meal Prep Pro: To make this recipe meal prep-friendly, double the batch and portion it into individual containers. It'll stay fresh in the fridge for 3-4 days, making weekday lunches a breeze.
Make It Vegan: For a vegan version, skip the cheese and use olive oil. You can also substitute with plant-based pasta to suit your dietary preferences.