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Easy 20-Minute Fresh Cherry Tomato Pasta

fresh cherry tomato pasta - featured image
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A quick and delicious pasta dish made with fresh cherry tomatoes, garlic, basil, and Parmesan. Perfect for busy weeknights, this recipe comes together in under 20 minutes with simple ingredients.

Ingredients

Scale
  • 1 pint (about 2 cups) cherry tomatoes
  • 8 ounces (about 225 grams) pasta (spaghetti, linguine, penne, or orecchiette)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ¼ teaspoon red pepper flakes (or to taste)
  • ¼ cup fresh basil leaves, loosely packed and torn
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • About 1 cup reserved pasta water

Instructions

  1. Bring a large pot of water to a rolling boil. Salt it generously (about 1 tablespoon kosher salt per 4 quarts water).
  2. While the water heats, prep ingredients: slice garlic, rinse and dry cherry tomatoes (no need to halve unless large), tear basil, and grate Parmesan.
  3. Cook pasta according to package directions, aiming for al dente (about 1 minute less than suggested). Before draining, reserve at least 1 cup of starchy pasta water.
  4. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook for 30-45 seconds, stirring constantly, until fragrant and just starting to turn golden (do not let it brown).
  5. Add cherry tomatoes to the pan. Season with a pinch of salt and black pepper. Cook undisturbed for about 2 minutes until they start to sizzle and pop.
  6. Gently press down on tomatoes with the back of a wooden spoon to help them burst. Continue cooking for another 3-4 minutes, stirring occasionally, until most tomatoes have collapsed and released their juices. If dry, add a splash of reserved pasta water.
  7. Add drained pasta directly to the skillet with tomatoes. Pour in about ½ cup reserved pasta water. Use tongs to toss vigorously for 1-2 minutes until sauce thickens and clings to pasta.
  8. Remove pan from heat. Add torn basil and about half the grated Parmesan. Toss again until cheese melts. If too dry, add more pasta water; if too wet, let sit a minute.
  9. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
  10. Serve immediately in warm bowls, topped with remaining Parmesan and extra basil leaves if desired.

Notes

Use good-quality olive oil and freshly grated Parmesan for best results. Don’t overcrowd the pan if doubling the recipe; cook tomatoes in batches. Reserve more pasta water than you think you need. Let pasta finish cooking in the sauce for a restaurant-quality finish.

Nutrition

Keywords: cherry tomato pasta, quick pasta, weeknight dinner, easy pasta, 20-minute meal, vegetarian pasta

Find it online: https://chloeplate.com/easy-20-minute-fresh-cherry-tomato-pasta/