5 from 9 votes
Cherry Tomato Pasta
A quick pasta dish made with an abundance of sweet cherry tomatoes, highly aromatic fresh basil, rich silky olive oil, and a just enough bold garlic and parmesan cheese. This is without a doubt one of the best ways to use up those seasonally prime summer tomatoes!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
8
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb. spaghetti or linguine, dry
- 1/2 cup extra virgin olive oil
- 2 lbs cherry tomato just reds, or a combination
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1/2 tsp red pepper flakes or to taste (optional
- 1/2 to 1 tsp granulated sugar only if needed
- 1/2 cup chopped basil slice into ribbons), divided, fresh
- 1/2 cup (28g) finely shredded Parmesan Cheese plus more for serving
Optional for serving
- ricotta cheese fresh mozzarella pears, or burrata cheese (any selection brought to room temperature for 30 minutes
Instructions
- Cook pasta in 3 quarts of salted boiling water, cook to al dente according to directions on package. Reserve 1/2 cup pasta water before draining pasta.
- While pasta is cooking heat olive oil in a 12-inch saute pan or pot over medium heat.
- Add tomatoes and saute 2 minutes. Add garlic and red pepper flakes then saute 3 minutes longer. Now start to break down some of the tomatoes with the back of a wooden spoon.
- Season sauce with salt and pepper to taste and simmer over medium-low heat until most of the cherry tomatoes have burst, about 5 minutes longer.
- Reduce heat to low, stir in parmesan cheese. Then add drained pasta, 1/4 cup pasta water, and 1/4 cup of the basil. Toss and warm together for about 1 minute, thin with more pasta water as needed.
- Plate and garnish with remaining 1/4 cup basil and more parmesan cheese to taste. If desired serve with dollops of ricotta, or fresh mozzarella, or burrata cheese.
Cup of Yum
Notes
- Nutrition estimate does not include optional toppings of ricotta, mozzarella or burrata cheese.