why make this recipe
Cherry Tomato Pasta is a delightful dish that celebrates the vibrant flavors of fresh ingredients. It is simple to prepare, making it perfect for busy weeknights or special occasions. The burst of sweetness from the cherry tomatoes, when combined with the richness of olive oil and basil, creates a comforting and satisfying meal. Plus, it’s a great way to get your daily dose of vegetables while enjoying a delicious pasta dish.
how to make Cherry Tomato Pasta
Ingredients:
- 12 ounces spaghetti (+ 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams))
- 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 (+ more for garnishing)
- ½ cup parmesan cheese (or non-dairy cheese, grated. Add more or less to taste)
- 1 – 2 burrata (optional, to add on top when serving)
Directions:
- PREP: Put a large pot of water to boil. Cut 2 pounds cherry tomatoes in half.
- COOK PASTA: When the water is boiling, add the salt and 12 ounces spaghetti. Boil pasta as per package instructions minus 2 minutes.
- MAKE SAUCE: In a large skillet, heat 2 tablespoons extra virgin olive oil. Add the cherry tomatoes and season with 1 teaspoon salt, 2 twists black pepper, 1 clove garlic (grated), and ⅛ teaspoon red pepper flakes. Cook on medium-high heat for about 10 minutes or until the pasta is ready. Stir 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 it is "al dente" or has a bite. Add more pasta water if necessary. Turn the heat off, add about ½ cup 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 a creamy burrata cheese on top.
how to serve Cherry Tomato Pasta
Serve this pasta hot, straight from the skillet. Garnish with extra fresh basil leaves and a sprinkle of parmesan cheese to enhance the flavors. For a touch of elegance, drizzle a bit of extra virgin olive oil before serving. This dish can be enjoyed on its own or paired with a simple green salad.
how to store Cherry Tomato Pasta
If you have leftovers, let them cool completely before storing. Place the pasta in an airtight container and store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until it’s warmed through.
tips to make Cherry Tomato Pasta
- Use ripe cherry tomatoes for the best flavor.
- Add more garlic if you prefer a stronger taste.
- Feel free to adjust the heat by increasing or decreasing the red pepper flakes.
- For a vegan version, use non-dairy cheese and skip the burrata.
variation
You can customize this recipe by adding vegetables like spinach, zucchini, or bell peppers. You can also mix in cooked chicken or shrimp for added protein. Experiment with different herbs, such as oregano or parsley, to change up the flavor.
FAQs
Q: Can I use other types of pasta?
A: Yes, you can use any pasta of your choice, such as penne or fettuccine.
Q: Is there a gluten-free option?
A: Absolutely! Just use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
Q: Can I make this recipe ahead of time?
A: It’s best enjoyed fresh, but you can prepare the sauce ahead of time and cook the pasta just before serving.
Cherry Tomato Pasta
Equipment
- Baking sheet
- Large pot
Ingredients
Main Ingredients
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 pound spaghetti
- 1/2 cup fresh basil chopped
- 1/4 cup Parmesan cheese grated
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Preheat oven to 400°F (200°C) and toss cherry tomatoes with olive oil, minced garlic, oregano, red pepper flakes, salt, and pepper on a baking sheet.
- Roast the tomatoes for 20-25 minutes, or until they burst and soften.
- While tomatoes are roasting, cook spaghetti according to package directions, then drain, reserving 1/2 cup of pasta water.
- Add the roasted tomatoes to the cooked pasta, along with the fresh basil and grated Parmesan cheese.
- Toss everything together, adding a splash of reserved pasta water if needed to create a sauce, then serve immediately.