Cook the pasta according to package instructions, omitting salt. Reserve 1/4 cup of the pasta water.
Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant.
Add the halved tomatoes and cook for 5–7 minutes, stirring, until softened.
Mix in the reserved pasta water to create a light sauce.
Toss the cooked pasta with the tomato mixture. Garnish with fresh parsley or basil before serving.
Notes
Makes 2 servings. Per serving: 360 calories, 15.4 g fat, 1.9 g saturated fat, 10.9 mg sodium, 49.9 g carbohydrate, 8.4 g fibre, 9 g protein, 447 mg potassium, 405 mg phosphorus