Pasta with Cherry Tomatoes
A quick and vibrant pasta dish made with juicy cherry tomatoes, garlic, and fresh basil tossed with spaghetti. Ready in just 15 minutes, this wholesome recipe is full of fresh flavors, high in fiber, and made with heart-healthy olive oil. Perfect for a light dinner, meal prep, or an easy weeknight option.
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.
