Introduction to Cherry Tomato Pasta
If you follow me on my other socials, you know that I’ve been getting some comments lately regarding using a lot of the same ingredients in my recipes. And let me tell you, that’s on purpose! Not only is it more convenient for me, it’s also going to be more convenient for you guys. Because I don’t know about you, but I certainly don’t want to buy a ton of fancy ingredients for just one dish and then never use whatever is left over after than one recipe.
So for example, if you were planning on buying the ingredients for my caprese salad recipe, then you can reuse them in this spicy cherry tomato pasta! I always try to come up with every conceivable way to utilize the ingredients I have on hand in fresh and nuanced ways. It takes a special skill to take simple ingredients and reinvent them over and over again into new dishes. And that’s what I love to do on this page. Hope you guys enjoy!
This spicy cherry tomato pasta has minimal ingredients and tastes fresh and amazing. The star of the show of course, are the cherry tomatoes, coupled with fresh basil, minced garlic, lots of olive oil, and some finishing touches of lemon juice and parmesan!
Breakdown of the Ingredients:
Although cherry tomatoes are really the main event here, I find that grape tomatoes work just as well! Cherry tomatoes are just a little sweeter in my opinion. Also, fresh basil is pretty much non-negotiable in this dish! Totally a must. Some people like to add their fresh basil on top of their pasta after it’s done but I really love adding it straight into the olive oil so the flavor really infuses throughout.
And of course, don’t forget the pasta water. I learned this trick just about a year ago. All you have to do is grab some of the water your pasta is boiling in once it gets cloudy (and hence starchy) and add it into your sauce. It helps the sauce thicken beautifully. Just keep in mind that if you’ve already salted your pasta water (as you should) that you should use a light hand to add salt to your sauce so you don’t over do it.
- Cherry tomatoes
- Fresh basil leaves
- Minced garlic
- Olive Oil
- Red chili flakes
- Salt
- Parmesan
- Lemon
- Pasta water
- Spaghetti
Process + Keys to Success:
- Begin by boiling your pasta in salted water according to package instructions. This usually takes 9-11 minutes.
- In a skillet over medium heat, sauté your minced garlic for a few seconds and then add in your basil and red chili flakes. Then pop in your cherry tomatoes cut in half along with your pasta water and additional salt as needed.
- Add in your lemon juice and let the sauce simmer for as long as the noodles are boiling. Once the pasta is done, add it into your sauce and mix up with lots of fresh parmesan, and enjoy!
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Materials
- 1.5 c cherry tomatoes
- handful of fresh basil leaves (about 15)
- 1 tbsp minced garlic
- 3 tbsp olive oil
- 2 tsp red chili flakes (or to taste)
- salt (to taste)
- parmesan (to taste – but don't be shy! I add a lot in)
- 1/2 medium sized lemon
- 1/2 c pasta water
- 1/2 package of spaghetti (this is sort of hard to measure so just measure with your heart)
Instructions
- Begin by boiling your pasta in salted water according to package instructions. This usually takes 9-11 minutes.
- In a skillet over medium heat, sauté your minced garlic for a few seconds and then add in your basil and red chili flakes. Then pop in your cherry tomatoes cut in half along with your pasta water and additional salt as needed.
- Add in your lemon juice and let the sauce simmer for as long as the noodles are boiling. Once the pasta is done, add it into your sauce and mix up with lots of fresh parmesan, and enjoy!
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