Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt—this is your chance to season the pasta from the inside out.

Add the mafaldine pasta and stir gently to prevent sticking. Cook according to the package instructions until it’s al dente (usually 9-11 minutes). You want it tender but still with a slight bite.

Reserve 1/2 cup of pasta water before draining. This starchy liquid is gold for creating a silky, well-emulsified sauce.

While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to let it brown, as it can turn bitter.

Toss in the halved cherry tomatoes and red pepper flakes (if using). Cook for 3-4 minutes until the tomatoes soften and release their juices, creating a light, flavorful sauce.

Add the cooked mafaldine pasta to the skillet with the tomato-garlic mixture. Gently toss to coat the pasta evenly.

If the sauce feels too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency.

Stir in the chopped basil and grated Parmesan cheese, tossing everything together until the cheese melts into the sauce.

Taste and adjust the seasoning with salt and black pepper as needed.

For an extra touch of richness, drizzle with a bit more olive oil before serving.

If you’re adding protein like grilled chicken or shrimp, toss it in during Step 3 to warm it through. For greens like spinach or arugula, stir them in at the very end—they’ll wilt slightly from the heat, adding a fresh, vibrant element to your dish.

And there you have it—a restaurant-quality mafaldine pasta that’s ready to steal the spotlight at your table. Up next, let’s explore some pro tips and variations to make this recipe your own!