3cupsgrape tomatoeshalved, I used half red grape and sunburst tomatoes
12basil leavestorn in half
1/2teaspoonred pepper flakes
2teaspoonskosher saltplus more to taste
1/4teaspoonfreshly cracked black pepperplus more to taste
1cupfreshly grated Pecorino Romano or Parmesan cheese
1/2cuptoasted pine nuts
Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy.
Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Stir in half of the cheese and the pine nuts. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with the rest of the cheese. Enjoy!
* I used gluten free, brown rice fettuccine noodles and they worked just as well as traditional pasta.
Cheesy One Pot Pasta with Parmesan and Pine Nuts https://barefeetinthekitchen.com/one-pot-pasta-parmesan-pine-nuts-recipe/