Cooking Instructions:

Begin by cooking the pasta of your choice in a large pot of boiling salted water until al dente.

Once cooked, reserve 1 cup of the pasta water before draining and set aside.

In a large skillet, heat a generous amount of olive oil over medium heat.

Add minced garlic and chili flakes/red pepper flakes and sauté until fragrant, about 1 minute.

Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they burst and release their juices.

This should take about 6-7 minutes for cherry tomatoes. If you're using grated medium to large tomatoes, allow them to simmer for 12-15 minutes.

Once the tomatoes have softened, add the basil leaves to the skillet and stir well to combine.

Season the sauce with salt and adjust the flavor to your liking.

Toss the cooked pasta in the tomato sauce, adding reserved pasta water as needed to achieve your desired consistency.

Mix until the pasta is well coated.

Serve the tomato basil pasta hot, drizzled with extra virgin olive oil and topped with grated Parmesan cheese.

Extra Tips:

For a richer flavor, consider adding a touch of butter to the sauce just before tossing in the pasta.

You can also experiment with serving this dish alongside fresh mozzarella or bocconcini for a creamy contrast.

A splash of balsamic vinegar can add depth to the sauce, while a sprinkle of lemon zest right before serving will bring a revitalizing brightness to the dish.

Don't hesitate to get creative and make this recipe your own! Additionally, using fresh garden ingredients can enhance the dish's flavor and appeal.