This pasta with cherry tomatoes is a light yet satisfying dish that comes together in just 15 minutes, making it perfect for busy weeknights.
Bursting with fresh flavors from sweet tomatoes, fragrant basil, and a touch of garlic, it’s both nourishing and comforting.
Rich in fiber, plant-based protein, and heart-healthy fats, this wholesome meal is low in saturated fat and a fantastic option for everyday cooking or meal prep.
Pasta with Cherry Tomatoes
Equipment
- 1 Large Pot – for boiling pasta
- 1 Colander (for draining)
- 1 large skillet (for sauce)
- 1 wooden spoon or spatula (for stirring)
- 1 Potato masher or back of spoon (for crushing tomatoes)
- 1 Garlic Press or Knife – for mincing garlic
Ingredients
- 8 oz 225 g spaghetti
- ¼ cup 60 ml olive oil
- 2 pints about 4 cups / 600 g cherry tomatoes
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ cup 12 g fresh basil, chopped (plus extra for garnish)
- ¼ cup 25 g grated Parmesan cheese (plus extra for serving)
Instructions
- Boil the Pasta: Fill a large pot with water and season generously with salt—this step is essential because it’s the only chance to season the pasta itself. Bring the water to a rolling boil over high heat. Add the spaghetti and cook until just al dente, following the time on your package (usually 8–10 minutes). Stir occasionally to prevent the strands from sticking. Once cooked, reserve about ½ cup of the pasta water, then drain the spaghetti in a colander. Set aside while you prepare the sauce.
- Heat the Olive Oil: While the pasta is cooking, place a large skillet over medium heat and pour in the olive oil. Let it warm for a minute or two until it shimmers but doesn’t smoke. This step is important for infusing the oil with flavor and ensuring the tomatoes cook evenly.
- Cook the Cherry Tomatoes: Add the cherry tomatoes directly to the hot skillet. Stir them around so they get coated in the olive oil. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and blister. You’ll notice the skins beginning to wrinkle and some juices being released—this is the foundation of your sauce.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, and crushed red pepper flakes. Cook for about 1 minute, just until the garlic becomes fragrant and slightly golden. Be careful not to let it burn, as burnt garlic can turn bitter. This step adds depth and a gentle heat to the dish.
- Mash and Release the Juices: Using the back of a wooden spoon or a potato masher, gently press down on the tomatoes to release their juices. You don’t need to completely mash them—just enough to create a rustic, chunky sauce. Continue cooking for another 4–5 minutes, stirring occasionally, until the tomatoes break down further and form a glossy sauce that coats the pan.
- Combine Pasta and Sauce: Transfer the drained spaghetti into the skillet, placing it directly on top of the tomato sauce. Sprinkle in the chopped fresh basil and the grated Parmesan cheese. Use tongs or a large fork to gently toss everything together until the pasta is evenly coated with the sauce. If the mixture looks too thick, gradually add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Adjust and Serve: Taste the pasta and adjust seasoning if needed—add a pinch more salt or red pepper flakes for extra flavor. Serve immediately, garnishing each plate with more fresh basil leaves and an extra sprinkle of Parmesan cheese for a beautiful finish.
Notes
- Always salt the pasta water generously—it enhances the overall flavor of the dish.
- Reserve some pasta water before draining; it helps loosen the sauce and makes it silky.
- Use ripe, sweet cherry tomatoes for the best flavor; underripe tomatoes may taste sour.
- Fresh basil is key; avoid dried basil as it won’t provide the same vibrant flavor.
- Parmesan should be freshly grated for the creamiest texture and bold taste.
- Adjust the spice level by reducing or increasing the crushed red pepper flakes.
- For a vegan version, skip the Parmesan or replace it with nutritional yeast.
- Use whole-grain or gluten-free pasta for a healthier or diet-friendly alternative.
- A potato masher works best for gently crushing the tomatoes without splattering.
- Always serve the pasta immediately for the freshest taste and best texture.
Chef’s Secrets for Perfect Pasta
The magic in this recipe lies in balance—between the sweetness of cherry tomatoes, the fragrance of garlic, and the freshness of basil.
One of the most important chef’s secrets is using high-quality olive oil, as it forms the base of the sauce and elevates the flavor.
Another tip is to slightly undercook the pasta before tossing it in the sauce; the pasta will finish cooking in the skillet and absorb all those delicious juices.
Finally, don’t skip the pasta water—it’s starchy and helps emulsify the sauce, giving you that silky, restaurant-style finish.
Delicious Serving Suggestions to Try
This pasta shines on its own but pairs beautifully with other dishes if you’d like to create a fuller meal.
Serve it alongside a crisp green salad dressed with balsamic vinaigrette for extra freshness.
Garlic bread or crusty artisan bread makes a perfect companion for soaking up the tomato-basil sauce.
For extra protein, grilled chicken, shrimp, or seared tofu can be added on top without overpowering the delicate flavors.
If you’re entertaining, consider serving this dish with a light white wine such as Pinot Grigio or Sauvignon Blanc to enhance the fresh, herby notes.
Smart Storage and Reheating Tips
Leftovers can easily be enjoyed later if stored properly.
Allow the pasta to cool completely before transferring it into an airtight container. It will stay fresh in the refrigerator for up to 4–5 days.
For longer storage, you can freeze just the tomato sauce (without the pasta) for up to 3 months, then cook fresh pasta when ready to eat.
To reheat, warm the pasta gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
Avoid microwaving too long, as it may dry out the pasta or make the cheese rubbery.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! This recipe works with spaghetti, linguine, penne, or even short pasta shapes like fusilli.
The sauce clings beautifully to most pasta varieties, so feel free to use whatever you have on hand.
2. Do I have to use cherry tomatoes?
No, you can substitute with grape tomatoes, Roma tomatoes, or even chopped beefsteak tomatoes.
If using larger tomatoes, cut them into smaller pieces so they cook down faster and release their juices evenly.
3. How can I make this recipe vegan?
Simply skip the Parmesan cheese or replace it with nutritional yeast or a plant-based cheese alternative.
The flavors from the tomatoes, garlic, and basil are bold enough to carry the dish on their own.
4. Can I make the sauce ahead of time?
Yes! The tomato sauce can be prepared 2–3 days in advance and stored in the fridge.
When ready to serve, cook fresh pasta, warm the sauce, and combine them for a quick, no-stress meal.
5. How do I make the pasta less spicy?
The crushed red pepper flakes add a mild kick, but you can easily adjust the heat. For a milder version, reduce the amount or omit it entirely.
If you enjoy more spice, feel free to add extra or include a pinch of cayenne pepper.
