Description
A simple and vibrant Cherry Tomato & Basil Pasta recipe featuring al dente pasta tossed in a fragrant garlic and olive oil sauce with fresh cherry tomatoes, red pepper flakes for a hint of heat, and finished with grated Parmesan and fresh basil. Perfect for a quick, flavorful weeknight dinner that celebrates fresh ingredients.
Ingredients
Scale
Pasta
- 12 oz pasta (spaghetti, linguine, or penne)
Sauce & Toppings
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped or torn
- Optional: Extra olive oil for drizzling
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve a cup of pasta water before draining.
- Heat Olive Oil: In a large skillet over medium heat, add 3 tablespoons of olive oil and warm it gently to prepare for sautéing.
- Sauté Garlic: Add the minced garlic to the heated oil and sauté for 1-2 minutes until fragrant, taking care not to let the garlic burn to preserve its flavor.
- Add Tomatoes: Stir in the halved cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their natural juices.
- Add Red Pepper Flakes and Seasoning: Sprinkle in the red pepper flakes if using and season with salt and pepper to taste, stirring to combine evenly.
- Incorporate Pasta: Add the cooked pasta directly to the skillet with the tomato mixture and toss to combine thoroughly.
- Meld Flavors: Stir and let the mixture cook together for another minute, allowing the pasta to absorb the flavors.
- Add Pasta Water: If the sauce seems too dry, gradually pour reserved pasta water, a few tablespoons at a time, until the desired saucy consistency is achieved.
- Mix in Parmesan and Basil: Sprinkle in grated Parmesan and chopped or torn fresh basil leaves into the pasta, tossing gently to combine and melt the cheese slightly.
- Adjust Seasoning: Taste the pasta and adjust seasoning with additional salt and pepper as needed to suit your palate.
- Plate the Pasta: Serve the pasta hot, arranged on plates or a serving bowl.
- Garnish and Serve: Drizzle with extra olive oil if desired and garnish with extra Parmesan and basil leaves before serving.
Notes
- Reserve pasta water to help loosen the sauce and add creaminess without extra oil or cheese.
- Use ripe cherry tomatoes for the best natural sweetness and flavor.
- Adjust red pepper flakes amount according to desired spiciness.
- Fresh basil is best added at the end to preserve its bright flavor and color.
- Parmesan cheese can be substituted with Pecorino Romano or a vegan Parmesan alternative for a dairy-free version.
- This recipe can easily be doubled for a larger crowd.
- To keep it vegan, omit the Parmesan and use nutritional yeast or vegan cheese alternatives.
