Rigatoni with Heirloom Tomatoes, Basil & Parmesan Cheese

You guys, I have the most exciting news!  I got contacted by a cooking show, and was asked if they could share my Instagram photo for this recipe on an upcoming episode! Umm... YES!!!!  Seriously, Dream. Come. True!

Then I realized I never actually posted this recipe on my blog.  Oops!  You know, life with three little kids is busy friends. Bizzy!!  But I'm here to help you all out.  This is a quick recipe. Like you can be eating this in 20 minutes quick.  Which is perfect for all us busy folks out there that don't have a ton of time to cook, but still want to eat yummy food.

You need:
1 box of rigatoni
1 pint of cherry tomatoes (I used heirloom because they are pretty, but any will do!)
Fresh basil leaves (around 10)
olive oil
garlic
parmesan cheese

Here's whatcha do... Boil your water and follow the cooking instructions for your pasta.  While it's cooking heat a cast iron or skillet of choice over medium heat and add a few tablespoons of olive oil. Next,  add a few cloves of minced or sliced garlic, as many as you like (I like a lot!). Stir frequently, reduce heat if they start to brown too quick, you just want it to be lightly golden. Slice tomatoes in half and chiffonade (cut into long thin strips) the basil.  When the pasta is al dente, about 1-2 minutes shy of box instructions, reserve a mug of cooking water, then drain the pasta and add it to your skillet. Stir well and add a little cooking water until you have sort of a lose sauce.  Remove from the heat, stir in your tomatoes and top with basil and parmesan cheese.

Delish, fast, easy!