Campanelle Pasta with Cherry Tomato Sauce: A Quick & Easy Recipe

Ingredients

• 1 pound campanelle pasta
• 0.25 cup olive oil
• 2 cloves garlic, smashed
• 4 cups cherry tomatoes, halved
• 1.5 teaspoons kosher salt
• 1 cup grated Parmesan cheese
• 1 cup freshly grated pecorino cheese
• 1 cup chopped fresh basil

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add the campanelle pasta and cook uncovered, stirring occasionally, until al dente, about 5 minutes. Drain, reserving ½ cup of the pasta water.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and garlic; cook until the garlic is fragrant and lightly browned, approximately 1 minute. Add cherry tomatoes and kosher salt; cook, stirring frequently, until the tomatoes soften and release their juices, around 3 minutes.
3. Add the cooked pasta to the skillet. Sprinkle with Parmesan cheese and toss to coat evenly. Add Pecorino cheese and basil; toss to combine. Use the reserved pasta water to adjust the sauce to your preferred consistency.

Nutrition

• Calories: 382 kcal
• Fat Content: 15 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 702 mg
• Protein Content: 17 g
• Cholesterol Content: 24 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g