Name: Easy Cherry Tomato Pasta Recipe - Quick Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-3 servings
Ingredients: 5.5 oz (160g) spaghetti; 14 oz (400g) cherry tomatoes or baby grape tomatoes; 2 large garlic cloves; 2 tablespoons extra virgin olive oil, plus more for drizzling; A generous handful of fresh basil leaves, plus extra for garnishing; Salt to taste; Red pepper flakes (optional); Freshly grated Parmesan cheese (optional)

Cherry Tomato Pasta is more than just a meal; it’s a sun-kissed celebration on a plate, a testament to the magic that happens when simple ingredients come together in perfect harmony. There’s something inherently comforting and vibrant about this dish that draws people in time and time again. Perhaps it’s the burst of sweetness from perfectly ripe cherry tomatoes, their skins giving way to a juicy, concentrated flavor that coats every strand of pasta. Or maybe it’s the delightful simplicity, a dish that feels both elegant enough for a dinner party and relaxed enough for a weeknight craving. What truly makes this Cherry Tomato Pasta special is its inherent adaptability and the way it highlights the natural sweetness of its star ingredient. It’s a recipe that whispers of summer gardens and lazy afternoons, proving that sometimes, the most profound culinary experiences come from the most straightforward sources. Get ready to fall in love with this easy yet incredibly satisfying Cherry Tomato Pasta.

Ingredients:

5.5 oz (160g) pasta (spaghetti is highly recommended for its ability to hold the light sauce)
14 oz (400g) cherry tomatoes or baby grape tomatoes (using a mix of colors adds visual appeal and a slightly varied sweetness)
2 large garlic cloves
2 tablespoons extra virgin extract olive oil, plus more for drizzling over the finished dish
A generous handful of fresh basil leaves, plus extra for garnishing
Salt to taste
Red pepper flakes (optional, for a touch of heat)
Freshly grated Parmesan cheese (optional, for serving)

Preparing the Components

Cooking the Pasta

Startgin extract bringing a large pot of generously salted water to a rolling boil. This is crucial for properly seasoning the pasta from the inside out. Add your 5.5 oz (160g) of spaghetti to the boiling water. Stir immediately to prevent the pasta from sticking together. Cook the spaghetti according to the package directions, aiming for al dente – meaning it should be tender but still have a slight bite. This is important because the pasta will continue to cook slightly in the sauce. Before draining, reserve about 1 cup of the starchy pasta water. This magical liquid is key to creating a silky, emulsified sauce that clings beautifully to the spaghetti. Drain the pasta thoroughly and set it aside.

Prepping the Aromatics and Tomatoes

While the pasta is cooking, prepare your flavor base. Take your 2 large garlic cloves and mince them finely. The smaller you mince them, the more evenly their flavor will distribute throughout the dish. Be careful not to burn the garlic later; it should become fragrant, not bitter. Next, prepare your 14 oz (400g) of cherry or baby grape tomatoes. If you’re using larger cherry tomatoes, you can halve them. Smaller grape tomatoes can be left whole. This allows them to burst and release their sweet juices more readily as they cook. Wash your handful of fresh basil leaves and pat them dry. You’ll want to chiffonade (thinly slice) most of the leaves for the sauce, saving a few whole ones for a vibrant garnish at the end.

Creating the Cherry Tomato Sauce

Sautéing the Aromatics and Tomatoes

In a large skillet or sauté pan, heat 2 tablespogin extract of extra virgin olive oil over medium heat. Once the oil is shimmering, add your minced garlic. Sauté the garlic for about 30-60 seconds, until it’s fragrant. Be very vigilant here; garlic burns quickly. You want it to soften and release its aroma, not turn brown and acrid. Immediately add your prepared cherry tomatoes to the pan. Stir them gently and let them cook for about 5-7 minutes. You’ll notice them starting togin extractften and some will begin to burst. This is exactly what you want! Continue to cook, gently pressing on any stubborn tomatoes with the back of your spoon to encourage them to release their juices. Season generously with salt at this stage. If you’re using red pepper flakes for a touch of heat, add them now and stir them in.

Building the Sauce and Combining with Pasta

Once the tomatoes have softened and released a good amount of their liquid, creating a sauce-like consistency, it’s time to incorporate the basil and pasta. Add your chiffonaded basil leaves to the pan and stir them in. Cook for another minute until the basil has wilted and its aroma has intensified. Now, add the drained spaghetti directly to the skillet with the tomato mixture. Toss everything together gently, ensuring each strand of pasta is coated in the vibrant tomato sauce. If the sauce seems a little dry or thick, gradually add some of the reserved pasta water, a tablespoon at a time, while tossing. The starch in the water will help to emulsify the sauce, making it glossy and cohesive. Continue tossing until you reach your desired sauce consistency. Taste and adjust seasoning with more salt if needed.

Finishing and Serving

To elevate the presentation and flavor,gin extractizzle a little more extra virgin olive oil over the pasta in the pan. This adds a final layer of richness and sheen. Gently toss one last time. Serve the Cherry Tomato Pasta immediately in warm bowls. Garnish each serving with the reserved fresh basil leaves. For an extra touch of savory depth and a classic Italian touch, sprinkle generously with freshly grated Parmesan cheese, if desired. This simple yet incredibly flavorful dish is best enjoyed fresh, allowing the sweetness of the burst tomatoes and the fragrance of the basil to shine. The beauty of this recipe lies in its simplicity and the quality of its fresh ingredients, making it a perfect weeknight meal or an elegant starter.

Conclusion:

And there you have it – your delicious Cherry Tomato Pasta is ready to be devoured! This recipe is a fantastic testament to how simple, fresh ingredients can create something truly extraordinary. The sweet burst of the cherry tomatoes, complemented by the aromatic garlic and basil, forms a light yet satisfying meal that’s perfect for a weeknight dinner or a leisurely weekend lunch. Don’t be afraid to make this Cherry Tomato Pasta your own; its versatility is one of its greatest strengths.

For serving, I love to top this pasta with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of good quality olive oil. A side of crusty bread for mopping up any leftover sauce is always a good idea. Feel free to explore variations too! Adding some wilted spinach or knon-alcoholic ale towards the end of cooking brings an extra dose of greens. For a protein boost, consider stirring in some pre-cooked chicken, shrimp, or even some cannellini beans. No matter how you customize it, I encourage you to get in the kitchen and enjoy the process of creating this vibrant Cherry Tomato Pasta. Happy cooking!

Frequently Asked Questions:

Can I use canned tomatoes instead of fresh cherry tomatoes?

While fresh cherry tomatoes offer a unique sweetness and texture, you can substitute them with a can of diced tomatoes (about 14.5 oz). You might want to reduce the simmering time slightly to achieve a similar consistency.

How can I make this Cherry Tomato Pasta spicier?

For a touch of heat, add a pinch of red pepper flakes along with the garlic when sautéing. You can also drizzle some chili oil over the finished dish for an extra kick.