Cherry tomato and basil pasta brings together fresh ingredients and straightforward technique for a meal that’s fast, vibrant, and satisfying. Whether you’re seeking a comforting weeknight dish or a light lunch to enjoy with friends, this pasta offers a perfect balance of sweet, savory, and herbal flavors. With a handful of pantry staples and a few fresh finds from the market, you can create a dish that feels special and highlights each ingredient.
Why Cherry Tomato and Basil Pasta Works
At the heart of this recipe lie cherry tomatoes and basil—two kitchen standouts, especially at the height of summer. Cherry tomatoes are prized for their natural sweetness and the way they burst into a quick, aromatic sauce as they simmer. Fresh basil leaves infuse the dish with a peppery, slightly minty brightness. Combined with slivers of garlic and a generous glug of extra virgin olive oil, these elements come together to coat each strand of pasta and create a sauce that tastes rich yet light.
This is truly a recipe for those evenings when time is short but you want something fresh and flavorful. It’s easy to adapt, suitable for vegetarians, and simple to serve for one or for a crowd. From the first bite, you’ll taste the balance—tender noodles, juicy tomatoes, luscious olive oil, a hint of heat, and the unmistakable aroma of basil.
Ingredients: The Stars of the Dish
For the best results, choose the freshest cherry tomatoes and basil you can find. Extra virgin olive oil adds depth and richness, while thinly sliced garlic brings gentle savor. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Dried pasta (spaghetti, linguine, or similar) | Classic base that absorbs all the flavors |
| Cherry tomatoes, halved | Sweet, juicy component for the sauce |
| Extra virgin olive oil | Carries and enhances every flavor |
| Garlic, thinly sliced | Adds aromatic and savory notes |
| Red pepper flakes | Subtle heat; optional for extra spice |
| Kosher salt | Essential seasoning |
| Black pepper, cracked | Fresh, earthy sharpness |
| Fresh basil leaves, torn | Herbal freshness and color |
| Parmesan, shaved or grated | Salty, nutty finish |
Recommended Quantities (for 4 servings):
- 12 ounces dried pasta
- 1 ½ pints cherry tomatoes (about 3 cups), halved
- 3 tablespoons extra virgin olive oil, plus extra for serving
- 3 cloves garlic, thinly sliced
- Pinch of red pepper flakes (to taste)
- Salt and black pepper
- ½ cup loosely packed fresh basil leaves, torn
- ½ cup Parmesan cheese
Step-by-Step Cooking Guide
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Dropping in a generous pinch of salt enhances the pasta’s flavor right from the start. Cook your pasta according to the package directions until al dente. Before draining, reserve about a cup of the pasta water; this starchy liquid will help bind the tomato sauce to the noodles.
2. Sauté Garlic and Infuse Oil
While the pasta bubbles away, heat olive oil in a wide skillet over medium heat. Add the sliced garlic and sauté, stirring continuously, for about two minutes or just until golden. The goal is to gently infuse the oil without browning the garlic, which can turn bitter. If you enjoy a subtle kick, sprinkle in a pinch of red pepper flakes.
3. Create the Tomato Sauce
Add the halved cherry tomatoes to the skillet along with a pinch of salt and black pepper. The tomatoes will start to sizzle and release their juices. Give everything a good stir to coat the tomatoes in the garlicky oil. Continue cooking for eight to ten minutes, stirring occasionally. The tomatoes should soften and burst, turning into a glossy, fragrant sauce. Use the back of your spoon to gently press on any tomatoes that remain whole, encouraging them to release their juices.
4. Combine Pasta and Sauce
Add the drained pasta straight into the skillet with the tomatoes. Pour in about half of the reserved pasta water and toss well, making sure the noodles are evenly coated in the sauce. The pasta water adds body and helps the sauce cling. If the mixture seems dry, add a little more water as needed. Toss over low heat for a minute, allowing everything to meld.
5. Add Basil and Cheese
Remove the skillet from the heat. Scatter the torn basil over the top along with half of the Parmesan. Toss everything gently so the cheese melts slightly and the basil perfumes the dish. Adjust seasoning with extra salt or pepper if needed.
6. Serve Immediately
Divide the pasta among warm bowls. Finish each serving with an extra drizzle of olive oil, the remaining Parmesan cheese, and a few fresh basil leaves. For added texture, top with toasted pine nuts or a handful of microgreens.
Tips for Perfect Results
Choose Your Pasta
Spaghetti and linguine are classic choices, but short pasta shapes like penne or fusilli work well too, trapping extra bits of tomato and basil in their curves.
Let Tomatoes Shine
If your tomatoes are smaller or riper, they’ll burst quickly. For firmer or off-season tomatoes, cut them smaller or cook a touch longer to coax out their juices.
Finish Like a Pro
Take care not to overcook the mixture once the pasta and sauce have combined. A minute or two is usually enough to marry the flavors.
Cheese Variations
Parmesan adds salty nuttiness, but other cheeses like Pecorino Romano, Grana Padano, or crumbled ricotta salata bring their own character. For a dairy-free version, omit cheese or sprinkle with nutritional yeast.
Boost with Extras
For a protein kick, add sautéed shrimp, flaked tuna, or white beans. You can also fold in baby spinach, roasted red peppers, or a splash of balsamic vinegar for added depth.
Serving Suggestions
Cherry tomato and basil pasta pairs perfectly with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For a more complete meal, serve alongside:
- Crusty bread to mop up the sauce
- Simple arugula salad dressed with lemon and olive oil
- Grilled vegetables for extra color
Try serving outdoors on a warm evening, or pack the pasta into a container for a picnic.
Storing and Reheating
Leftovers can be just as delicious. Allow the pasta to cool, then transfer it to an airtight container. It keeps in the refrigerator for up to five days.
- To reheat on the stove: Add a splash of water or olive oil to a skillet, then toss the pasta over medium heat until warmed through.
- For microwave reheating: Place pasta in a microwave-safe dish, add a few drops of water, cover loosely, and microwave for 1-2 minutes. Stir halfway through for even heating.
If the pasta seems dry, loosen it up with a bit more olive oil before serving.
Frequently Asked Questions
Can I use other types of tomatoes?
Yes. Grape tomatoes or diced vine-ripe tomatoes work in a pinch. If using larger tomatoes, remove some of the seeds for a smoother sauce.
Is whole wheat or gluten-free pasta suitable?
Absolutely. Both options hold up well, especially if not overcooked.
Can I make this dish vegan?
Simply skip the cheese or use a plant-based alternative for a vegan-friendly pasta.
How can I make this spicier?
Increase the amount of red pepper flakes, or finish the dish with a bit of chili oil.
Cherry tomato and basil pasta isn’t just a quick meal; it’s a showcase of fresh flavors and adaptable technique. Enjoy the dish as written, or use it as a canvas for your creativity. By focusing on quality ingredients and simple steps, you can enjoy a pasta that’s bright, inviting, and truly satisfying—no matter the season.
Cherry Tomato and Basil Pasta
This cherry tomato and basil pasta is light, refreshing, and delicious. The addition of garlic and Parmesan cheese makes it totally irresistible.
Ingredients
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 1 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 pound spaghetti or linguine
- 1/4 cup extra virgin olive oil
- 2 pints cherry tomatoes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until it just starts to turn golden, about 2 minutes.
- Add the cherry tomatoes, red pepper flakes, salt, and pepper to the skillet. Cook, stirring occasionally, until the tomatoes start to burst and release their juices, 8-10 minutes. Gently press on the tomatoes with the back of a spoon to help them break down.
- Add the drained pasta to the skillet with the tomatoes. Pour in 1/2 cup of the reserved pasta water and toss to coat the pasta in the sauce. Add more pasta water as needed to loosen the sauce. Cook for 1-2 minutes more.
- Remove the skillet from the heat. Add the torn basil leaves and Parmesan cheese. Toss until the basil is wilted and the cheese is melted.
- Divide the pasta between bowls. Drizzle with a little more olive oil and garnish with additional Parmesan cheese and basil. Serve immediately. Enjoy!