As you mix the delicate balance of sweet cherry tomatoes and al dente spaghetti, the rich aroma fills your kitchen with comfort and warmth. This Cherry Tomato Pasta is a quick yet delightful dish that takes around 30 minutes to prepare, making it perfect for busy weeknights or a fancy weekend dinner. The fresh ingredients shine, and the simplicity of preparation lets the flavors speak for themselves.
This recipe is ideal for anyone craving a fresh, satisfying meal without the fuss. It’s an excellent choice for casual dinners with friends or family or as a special treat for yourself. Leftovers can be stored in the fridge but are best enjoyed fresh.
Why You’ll Love This Recipe
- Juicy cherry tomatoes burst with flavor in every bite.
- The dish comes together in just 30 minutes.
- Fresh basil adds a fragrant touch to the pasta.
- The option of creamy burrata elevates the whole experience.
What You’ll Need
Gather the following ingredients to create this delicious dish.
For the Pasta
- 12 ounces spaghetti
- 3 quarts water (12 cups or 3 liters)
- 1 ½ tablespoons salt (21 grams)
For the Sauce
- 2 pounds cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, pressed or grated
- 1 teaspoon salt
- 2 twists black pepper
- ⅛ teaspoon red pepper flakes (or more to taste)
- 15 fresh basil leaves
For Serving
- ½ cup parmesan cheese, grated (or non-dairy cheese)
- 1 – 2 burrata (optional, to add on top when serving)
Use more or less cheese to taste.
Substitutions & Swaps
- Non-dairy cheese for a vegan option.
- Spaghetti can be swapped with gluten-free pasta.
- Fresh basil can be replaced with parsley in a pinch.
- Burrata is optional but delicious for creaminess.
How to Make It
Cook this flavorful dish with the following simple steps.
Boil Water
Put a large pot of water to boil.
Prepare Tomatoes
Cut 2 pounds cherry tomatoes in half.
Cook Pasta
When the water is boiling, add the salt and 12 ounces of spaghetti. Boil pasta as per package instructions minus 2 minutes.
Make Sauce
In a large skillet, heat 2 tablespoons of extra virgin olive oil. Add the cherry tomatoes and season with 1 teaspoon salt, 2 twists of black pepper, 1 clove of grated garlic, and ⅛ teaspoon of red pepper flakes. Cook on medium-high heat for about 10 minutes or until the pasta is ready, stirring occasionally.
Toss Pasta with Sauce
Reserve 1 cup of pasta cooking water, drain the pasta, and add it to the sauce. Add about ½ cup of pasta water and 15 fresh basil leaves. Finish cooking the pasta in the sauce while stirring for a couple of minutes. The pasta is ready when "al dente" or with a bite. Add more pasta water if necessary. Turn off the heat, add about ½ cup of parmesan cheese, and stir until the cheese melts.
Serve
Serve immediately, topping it with the cherry tomato sauce, fresh basil leaves, and a drizzle of extra virgin olive oil. Optionally, you can add creamy burrata cheese on top.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, pasta tends to get mushy.
Reheat: Microwave or warm on the stove for about 5 minutes.
Tips for Best Results
- Ensure the water is at a rolling boil before adding spaghetti for even cooking.
- Use fresh garlic for the best flavor in the sauce.
- Adjust red pepper flakes to control the spice level according to your preference.
- Add more reserved pasta water if the sauce appears too thick.
Serving Suggestions
- Pair it with a crisp salad for a light meal.
- Enjoy with crusty bread to soak up the delicious sauce.
- Serve alongside grilled vegetables for a wholesome dinner.
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