# Components:
→ Pasta
01 - 350 grams (12 oz) short pasta (penne, fusilli, or rigatoni)
→ Aromatics & Vegetables
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, thinly sliced
04 - 500 grams (1 lb) cherry tomatoes, halved
05 - 1 small yellow onion, finely chopped
06 - 60 grams (2 cups) baby spinach (optional)
→ Dairy Components
07 - 120 milliliters (½ cup) heavy cream
08 - 60 grams (½ cup) grated Parmesan cheese
09 - 1 tablespoon unsalted butter
→ Liquids
10 - 700 milliliters (3 cups) low-sodium vegetable broth
11 - 120 milliliters (½ cup) water
→ Seasoning
12 - 1 teaspoon dried Italian herbs
13 - ½ teaspoon red pepper flakes (optional)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
→ Garnish
16 - Fresh basil leaves, torn
17 - Extra grated Parmesan (optional)
# Method:
01 - In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2 minutes until softened.
02 - Stir in the thinly sliced garlic and cook for an additional 1 minute until fragrant.
03 - Add the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the tomatoes begin to burst and release their juices.
04 - Pour in the vegetable broth and water. Stir in the dried Italian herbs and red pepper flakes. Bring the mixture to a boil.
05 - Add the uncooked pasta to the boiling liquid. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring frequently, until the pasta is cooked al dente and most of the liquid has been absorbed.
06 - Lower the heat. Stir in the heavy cream and butter until incorporated. Cook for 2 minutes. If using, add the baby spinach and allow it to wilt.
07 - Stir in the grated Parmesan cheese until it is fully melted and the sauce has achieved a creamy consistency. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Serve the pasta immediately. Garnish with torn fresh basil leaves and extra grated Parmesan cheese, if desired.
