Cherry Tomato Pasta

1. Bring a large pot of water to a boil. Add 1 pound chickpea cavatappi; cook according to package directions. Reserve ½ cup cooking water; drain the pasta and transfer to a large bowl. Toss with 2 tablespoons Parmesan.

2. Heat ⅓ cup oil in a large high-sided skillet over medium-high heat. Add 3 pints tomatoes, the sliced garlic, 4 basil sprigs, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until the tomatoes have started to burst and release their juices, 6 to 8 minutes. Remove and discard the basil sprigs. Reduce heat to medium-low; add ½ teaspoon sugar and ¼ cup of the reserved pasta water; stir (adding more pasta water, 1 tablespoon at a time, if needed) until the sauce is loose enough to cover the pasta, but thick enough to cling a bit. Divide the pasta among 4 bowls and top each with the tomato sauce and 1 tablespoon Parmesan. Sprinkle with 2 tablespoons torn basil.

Recipe developed by Marianne Williams

EatingWell.com, June 2025