Cherry Tomato Pasta

A vibrant week-night pasta that lets ripe cherry tomatoes shine. The tomatoes burst gently in olive oil, creating a light, fresh sauce that clings to al dente spaghetti in under 30 minutes.

Why You’ll Love This Recipe

• Seasonal simplicity – minimal ingredients showcase peak-season cherry tomatoes.

• Speed – on the table in roughly half an hour.

• Pan-try friendly – calls for staples you likely have on hand.

• Versatile – easy to adapt with proteins, cheeses, or extra vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz (340 g) dry spaghetti or linguine

• 2 Tbsp extra-virgin olive oil

• 2 cloves garlic, thinly sliced

• 1 pint (about 300 g) ripe cherry tomatoes, halved

• ¼ tsp red-pepper flakes

• Sea salt and freshly ground black pepper, to taste

• ¼ cup freshly grated Parmesan, plus more for serving

• Handful fresh basil leaves, torn

• Optional: 1 Tbsp unsalted butter (for a silkier sauce)

Directions

1. Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the spaghetti until just al dente, 1 minute shy of the package time. Reserve ½ cup of the starchy water, then drain.

2. Sauté aromatics. While the pasta cooks, warm the olive oil in a wide skillet over medium heat. Add sliced garlic; cook 30 seconds until fragrant but not browned.

3. Create the sauce. Tip in the cherry tomatoes and red-pepper flakes. Season lightly with salt and pepper. Cook 5–7 minutes, stirring, until the tomatoes begin to burst and release their juices.

4. Finish. Add the drained pasta to the skillet with ¼ cup reserved water (plus the butter, if using). Toss constantly for 1–2 minutes so the sauce emulsifies and coats the noodles. Remove from heat; fold in Parmesan and basil. Adjust seasoning.

5. Serve. Plate immediately with extra cheese and a grind of black pepper.

Servings and Timing

Variations

• Add protein. Toss in seared shrimp, shredded rotisserie chicken, or crisp pancetta.

• Cheese swap. Replace Parmesan with crumbled goat cheese or cubes of fresh mozzarella.

• Roasted flavor. Roast the cherry tomatoes at 200 °C (400 °F) for 15 minutes before adding to the skillet for deeper sweetness.

• Whole-grain option. Substitute whole-wheat pasta and increase reserved water to ¾ cup for a looser sauce.

Storage/Reheating

• Refrigerate leftover pasta in an airtight container up to 3 days.

• Reheat gently on the stovetop with a splash of water or broth, stirring until the sauce loosens and the pasta warms through. Avoid microwaving at high power, which can toughen the noodles.

FAQs

1. Can I use canned tomatoes instead of fresh cherry tomatoes?

Fresh cherry tomatoes are recommended for their bright flavor and quick cooking, but in off-season you may substitute one 14-oz (400 g) can of good-quality whole tomatoes, drained and roughly chopped.

2. How do I prevent the garlic from burning?

Add it to warm—not screaming-hot—oil and stir constantly for the first 30 seconds; remove the pan from heat if it starts to color too quickly.

3. Is this recipe suitable for vegans?

Yes—omit the Parmesan (or use a plant-based alternative) and butter.

4. What pasta shapes work besides spaghetti?

Linguine, fusilli, orecchiette, or penne all capture the light tomato sauce well.

5. Can I make the dish gluten-free?

Certainly; substitute your preferred gluten-free pasta and keep an eye on cooking time, which is often shorter.

6. How spicy is the dish?

¼ tsp red-pepper flakes yields a mild warmth. Increase or decrease to taste, or omit entirely for zero heat.

7. Why reserve pasta water?

Its starch helps emulsify the oil and tomato juices, creating a cohesive sauce without cream.

8. May I cook the tomatoes longer for a thicker sauce?

Yes; simmer an additional 5–8 minutes, mashing a few tomatoes with a spoon, until the sauce reaches your desired consistency.

9. Will dried basil work?

Fresh basil delivers superior aroma. If unavailable, use ½ tsp dried oregano instead; avoid dried basil, which can taste muted.

10. Can this be served cold as a pasta salad?

The dish is best warm, but leftovers can be enjoyed at room temperature; stir in a drizzle of extra olive oil before serving.

Conclusion

Cherry Tomato Pasta proves that excellent meals need neither lengthy ingredient lists nor elaborate techniques. With little more than peak tomatoes, quality olive oil, and a pot of pasta, you can assemble a bright, satisfying supper any night of the week

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