Cherry Tomato Pasta
This Cherry Tomato Pasta is a vibrant, quick, and flavorful dish that highlights the natural sweetness of cherry tomatoes. Sautéed with garlic and olive oil, then tossed with al dente pasta and fresh basil, it's the perfect weeknight meal that feels gourmet with minimal effort.
Ingredients
- 12 oz spaghetti or linguine
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 cups cherry tomatoes halved
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- ¼ cup fresh basil chopped
- ¼ cup grated Parmesan cheese optional
- Extra olive oil or balsamic glaze for serving (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté tomatoes: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and red pepper flakes. Sauté for 6–8 minutes until tomatoes soften and burst.
- Combine: Add the cooked pasta to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce.
- Season & finish: Stir in basil, season with salt and pepper, and add Parmesan if using. Toss well.
- Serve: Plate the pasta, drizzle with extra olive oil or balsamic glaze if desired, and garnish with more basil or cheese.
Notes
- Add protein: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
- Make it vegan: Skip the Parmesan or use a plant-based alternative.
- Roasted version: Roast cherry tomatoes with olive oil and garlic at 400°F for 20–25 minutes for a richer flavor.