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Pasta with Grape Tomatoes, Basil, and Oregano

Servings: 4

Grape tomatoes are a safe bet year-round, so they’re ideal for a quick pasta dish anytime. Heating them brings out their sweetness.


  • Kosher salt
  • 12 oz. fusilli
  • 1/3 cup extra-virgin olive oil; more for drizzling
  • 1/4  cup thinly sliced garlic
  • 1/4  tsp. crushed red pepper flakes; more to taste
  • 4 cups grape tomatoes, sliced in half lengthwise (about 2 pt.)
  • Freshly ground black pepper
  • 1 cup loosely packed fresh basil, coarsely chopped
  • 1/3 cup pine nuts, toasted
  • 1-1/2 Tbs. chopped fresh oregano leaves
  • 3 Tbs. grated Parmigiano-Reggiano; more for serving


Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, transfer to a large bowl, and toss with 1 tsp. of the oil.

Dry the pot, and heat the remaining 5 Tbs. oil until shimmering. Reduce the heat to low. Add the garlic and pepper flakes, and cook, stirring often, until aromatic and soft, about 2 minutes. Add the tomatoes, 1 tsp. salt, and 1/2 tsp. black pepper. Increase the heat to medium-high, and cook, stirring, until the tomatoes are very soft, about 5 minutes. Return the pasta to the pot, and stir until just heated through, about 2 minutes. Add the basil, pine nuts, oregano, and cheese, and toss well. Serve with more cheese at the table.


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