Five Ingredient Pasta Toss Recipe

Pasta: The base of the dish, you can use any type of pasta you prefer.

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color.

Basil: Fresh, chopped basil leaves provide a fragrant and aromatic touch.

Olive oil: Used to sauté the tomatoes and add richness to the dish.

Parmesan cheese: Grated cheese that adds a savory and salty finish.

When heating the olive oil in the pan, make sure it reaches a shimmering state before adding the cherry tomatoes. This ensures the tomatoes will start to soften quickly and evenly, enhancing their natural sweetness. Additionally, when adding the cooked pasta to the pan, reserve a small amount of the pasta water to help create a silky sauce that binds the basil and parmesan cheese to the pasta.

• any type pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles can be used instead of traditional pasta.

• any type pasta - Substitute with whole wheat pasta: This provides more fiber and nutrients compared to regular pasta.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a more intense flavor and can be used if fresh cherry tomatoes are not available.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar taste and texture to cherry tomatoes and can be used interchangeably.

• fresh, chopped basil leaves - Substitute with fresh, chopped parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish well.

• fresh, chopped basil leaves - Substitute with dried basil: If fresh basil is not available, dried basil can be used, though it has a more concentrated flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in pasta dishes.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a neutral-tasting oil that can be used as a substitute for olive oil.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.

• grated parmesan cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and can be used as a substitute for parmesan cheese.

• Allow the pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the pasta to an airtight container. This helps maintain freshness and prevents the pasta from absorbing other odors in the fridge.
• Store in the refrigerator for up to 3-4 days. The cherry tomatoes and basil will still retain their flavors within this timeframe.
• For freezing, portion the pasta into freezer-safe bags or containers. This makes it easier to thaw only what you need.
• Label each container with the date. This helps you keep track of how long the pasta has been stored.
• Freeze for up to 2 months. While the pasta will remain safe to eat beyond this period, the texture and flavor may start to degrade.
• To reheat, thaw the pasta in the refrigerator overnight. This ensures even thawing and prevents the pasta from becoming mushy.
• Reheat in a pan over medium heat, adding a splash of olive oil or a bit of water to prevent sticking. Stir occasionally to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the pasta in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
• If the pasta seems dry after reheating, add a bit more olive oil or a sprinkle of parmesan cheese to refresh the flavors.

• Stovetop Method:

  1. Drizzle a bit of olive oil in a large skillet over medium heat.
  2. Add the leftover pasta and toss gently to coat.
  3. Cook for about 5-7 minutes, stirring occasionally, until the pasta is heated through.
  4. If it seems dry, add a splash of water or chicken broth to revive the sauce.

• Microwave Method:

  1. Place the pasta in a microwave-safe dish.
  2. Add a splash of water or olive oil to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, then stir.
  5. Continue heating in 30-second intervals until the pasta is warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 15-20 minutes, or until the pasta is heated through.
  4. For a crispy top, remove the foil during the last 5 minutes of baking.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the pasta to the bowl and stir occasionally until heated through.
  4. This gentle method helps retain the pasta's texture and flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pasta in an air fryer-safe dish or use aluminum foil to create a makeshift tray.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method gives a slightly crispy texture to the pasta.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Used to drain the cooked pasta.

• Large pan: Used to heat olive oil and cook the cherry tomatoes.

• Wooden spoon: Used to stir the cherry tomatoes and toss the pasta.

• Chef's knife: Used to chop the fresh basil leaves.

• Cutting board: Used as a surface for chopping the basil.

• Measuring cups: Used to measure the olive oil, cherry tomatoes, and parmesan cheese.

• Grater: Used to grate the parmesan cheese if not pre-grated.

• Serving bowl: Used to serve the pasta once it is ready.

Pre-cook the pasta: Cook the pasta ahead of time and store it in the fridge. When ready to use, simply reheat it in the pan with the olive oil and cherry tomatoes.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Chop basil in advance: Chop the basil leaves ahead of time and store them in an airtight container in the fridge.

One-pan method: Cook the cherry tomatoes and pasta in the same pan to reduce cleanup time.

Batch cooking: Make a larger batch and store portions in the fridge for quick meals throughout the week.