Cherry Tomato Pasta

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A quick and easy cherry tomato pasta that’s bright, garlicky, and full of flavor. Sweet blistered cherry tomatoes turn into a naturally silky sauce tossed with spaghetti, olive oil, basil, and parmesan.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American

Servings:

Author: Shreya Walia

Ingredients

1.5 c cherry tomatoes
15 fresh basil leaves a small handful
1 tbsp minced garlic
3 tbsp olive oil
2 tsp red chili flakes (or to taste)
salt (to taste)
1/4 cup parmesan
1/2 small lemon
1/2 c pasta water
8 ounces spaghetti

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some pasta water before draining — it helps bring the sauce together later.
Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Avoid browning it to keep the flavor mellow and sweet.
Burst the tomatoes: Add cherry tomatoes and chili flakes to the skillet. Stir occasionally for about 4–5 minutes until the tomatoes start to blister and release their juices. Gently press a few with the back of a spoon to help them burst.
Build the sauce: Squeeze in lemon juice, add salt, and toss in the basil leaves. Let everything simmer briefly so the flavors meld and the sauce slightly thickens.
Toss it all together: Add the drained pasta and a splash of reserved pasta water to the skillet. Toss over medium-high heat until the sauce turns glossy and coats each strand of pasta.
Finish and serve: Turn off the heat and stir in plenty of parmesan. Taste and adjust seasoning with extra salt, lemon, or chili flakes. Serve immediately with more basil and a drizzle of olive oil.

Notes

Adjust spice level: Add more or less chili flakes depending on how much heat you like.

Use ripe tomatoes: The riper the cherry tomatoes, the sweeter and juicier your sauce will be.

Don’t skip pasta water: The starch helps the sauce cling to the pasta and adds a silky finish.

Make it vegan: Skip the parmesan or use nutritional yeast or vegan cheese.

Add protein: Toss in white beans, tofu crumbles, or chickpeas for extra protein and texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to loosen the sauce.

Nutrition