The aroma of fresh cherry tomatoes sizzling in olive oil transports you to a sun-drenched Italian kitchen. This Cherry Tomato Pasta is a vibrant, flavorful dish that can be prepared in just about 30 minutes. The sweetness of the tomatoes melded with the richness of olive oil creates a simple yet enchanting sauce that clings to the spaghetti beautifully.
This recipe is ideal for busy weeknights or when you want to impress guests with minimal effort. It’s a versatile dish that can be made ahead of time and stored in the fridge for up to three days, allowing the flavors to deepen.
Why You’ll Love This Recipe
- The combination of fresh cherry tomatoes and garlic creates a delightful burst of flavor.
- It’s quick to make, coming together in under 30 minutes.
- The use of fresh basil adds a refreshing aroma and taste to the dish.
- A creamy burrata on top makes for an indulgent finish.
What You’ll Need
Gather the following ingredients to create this delicious meal.
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, plus more for garnishing
For Serving
- ½ cup parmesan cheese, grated (or non-dairy cheese, to taste)
- 1 – 2 burrata, optional
Note: Non-dairy cheese can replace regular parmesan.
Substitutions & Swaps
- Spaghetti can be swapped for whole wheat or gluten-free pasta.
- Use canned tomatoes if fresh aren’t available.
- Basil can be replaced with fresh parsley.
- Burrata is optional but adds creaminess.
How to Make It
This pasta dish is simple and quick to prepare.
1. Boil Water
Put a large pot of water on to boil. This should take about 5-10 minutes, depending on your stove.
2. Cut Tomatoes
While the water is boiling, cut the cherry tomatoes in half.
3. Cook Pasta
When the water is boiling, add the salt and spaghetti. Boil pasta according to package instructions for 2 minutes less than the recommended cooking time.
4. Make Sauce
In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the halved cherry tomatoes and season with salt, black pepper, garlic, and red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften.
5. Toss Pasta with Sauce
Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the drained spaghetti to the skillet with the sauce, along with about ½ cup of the reserved pasta water and the fresh basil leaves. Stir to combine and finish cooking the pasta in the sauce for 2 minutes, adding more pasta water if necessary, until it reaches "al dente."
6. Add Cheese
Turn off the heat and stir in the grated parmesan cheese until it melts into the pasta.
7. Serve
Serve immediately, topping with the cherry tomato sauce, extra basil leaves, and a drizzle of olive oil. Optionally, add burrata on top for an extra touch of creaminess.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta may become mushy.
Reheat: Warm in a skillet over low heat for about 5 minutes.
Tips for Best Results
- Adjust the red pepper flakes to customize the spice level.
- Be sure not to overcook the pasta; it should remain firm.
- Fresh basil is best added at the end for maximum flavor.
- Experiment with different cheeses for unique flavors.
Serving Suggestions
- Pair with a light salad and a glass of white wine.
- Serve as a comforting meal on weeknights.
- Great for summer picnics or gatherings.
