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Cherry Tomato Pasta

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A light, 15-minute stovetop pasta tossed in a burst-cherry-tomato, garlic & basil sauce, finished with Parmesan for fresh summer flavor. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 8 oz spaghetti
  • ¼ cup extra-virgin olive oil
  • 2 pints cherry tomatoes
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp crushed red pepper flakes
  • ½ cup fresh basil, chopped (plus extra for serving)
  • ¼ cup grated Parmesan cheese (plus extra for serving)

Instructions

  1. Bring a large pot of salted water to a boil; cook pasta until al dente. Reserve ½ cup pasta water, then drain.
  2. Meanwhile, heat olive oil in a deep skillet over medium heat. Add cherry tomatoes; cook, stirring, until softened (≈5 min).
  3. Stir in garlic, salt and red-pepper flakes; cook 1 min until fragrant.
  4. Gently mash tomatoes to release juices, then simmer 5 min more to form a sauce.
  5. Add drained pasta, basil and Parmesan to skillet; toss, adding reserved pasta water as needed for a silky coating.
  6. Serve immediately, topped with extra basil and Parmesan.

Notes

  • Save some pasta water—its starch emulsifies the sauce.
  • Use a potato masher to burst tomatoes quickly and safely.
  • Cook pasta just to al dente; it absorbs sauce as it rests.
  • Chiffonade basil gently to avoid bruising and browning.

Nutrition

Keywords: cherry tomato pasta, pasta with cherry tomatoes, quick weeknight pasta

Find it online: https://recipesfoodeasy.com/cherry-tomato-pasta/