Picture a summer afternoon, ripe cherry tomatoes glistening in a bowl, and the scent of fresh basil filling the kitchen. That’s where this cherry tomato and basil pasta begins—a dish rooted in Mediterranean tradition, bursting with vibrant color and naturally sweet, garden-fresh flavor. It’s the kind of recipe that comforts on a weeknight and impresses at a casual gathering.
Why Cherry Tomato and Basil Pasta?
This recipe stands out for its sheer simplicity and big flavor. Plump cherry tomatoes, ripe and juicy, offer a naturally sweet base that turns silky with heat. Basil contributes a clean, herbal freshness that balances the richness of olive oil and freshly grated Parmesan. With just a few pantry staples, you get a meal that feels both rustic and refined. Here’s what makes this dish a staple in many home kitchens:
- Seasonality: Uses peak-season produce and captures the essence of late summer but works year-round.
- Quick Preparation: Ready in under 30 minutes from start to finish.
- Minimal Equipment: Requires only standard kitchen tools—just a pot and a skillet.
- Versatile Base: Pairs well with proteins or can serve as a vegetarian main course.
- Balanced Flavors: Each ingredient plays a crucial role, creating a satisfying, layered taste.
Ingredients
The beauty of this dish lies in the careful choice of quality ingredients. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Pasta (spaghetti, linguine, or penne) | Base for holding the sauce |
| Cherry tomatoes, halved | Natural sweetness and juiciness |
| Fresh basil, torn | Herbal lift and freshness |
| Extra virgin olive oil | Richness and flavor depth |
| Garlic, thinly sliced | Savory base note |
| Crushed red pepper flakes | Touch of gentle heat |
| Kosher salt and black pepper | Essential seasoning |
| Freshly grated Parmesan cheese | Creaminess and umami |
Step-by-Step Instructions
Cooking cherry tomato and basil pasta is straightforward, but a few small techniques elevate the final dish.
1. Prepare the Ingredients
- Halve or quarter cherry tomatoes for faster cooking. Let them come to room temperature for the best flavor.
- Tear basil leaves by hand to release aroma without bruising.
- Slice garlic thin so it perfumes the oil without burning.
- Measure Parmesan just before serving for freshness.
2. Cook the Pasta
- Fill a large pot with water. Salt it generously—it should taste lightly briny.
- Bring to a rolling boil, then cook pasta until just al dente, usually 8–10 minutes. Stir occasionally to prevent sticking.
- Before draining, reserve a full cup of pasta cooking water. The starch in this water will help the sauce cling to the strands.
3. Build the Sauce
- While the pasta cooks, warm olive oil in a large skillet over medium heat. Swirl in sliced garlic and red pepper flakes. Let them sizzle briefly until fragrant—about 1–2 minutes.
- Tip in cherry tomatoes with a pinch of salt and pepper.
- Cook, stirring occasionally, until tomatoes blister and burst, releasing their juices. Help them along by gently pressing with the back of a spoon. This takes 7–10 minutes.
- Taste and season as needed. The sauce should be bright and fragrant, with a little body from the broken-down tomatoes.
4. Combine Pasta and Sauce
- Add drained pasta directly to the skillet. Pour in half the reserved pasta water. Toss or stir energetically to coat the noodles with sauce, adding more water if needed for a glossy finish.
- Sprinkle in Parmesan and continue tossing so it melts into the sauce.
- Remove from heat, then scatter over the torn basil. Toss gently to combine, so the basil wilts but stays vibrant green.
Serving Suggestions
Serve immediately in warm bowls, finished with a thread of olive oil. Top with more Parmesan and a few extra basil leaves. If you like, crack some black pepper over the top for a little bite.
To round out the meal, try:
- A simple salad of arugula or mixed greens, dressed with lemon and olive oil.
- Crusty sourdough bread for mopping up the sauce.
- Grilled chicken, shrimp, or sautéed chickpeas if you want more protein.
Pair with a chilled glass of Sauvignon Blanc or a sparkling water infused with lemon, and let the fresh flavors shine.
Tips and Variations
Everyone has their twist on this dish. Experiment or stick to the classic—it’s all good.
- Change up the pasta shapes: Use fusilli, farfalle, or orecchiette. Short shapes trap pieces of tomato and basil, creating different texture in every bite.
- Try different cheeses: Instead of Parmesan, swap in Pecorino Romano, crumbled feta, or a dollop of ricotta.
- Add savory extras: Kalamata olives, capers, or toasted pine nuts bring more layers.
- Boost the sauce: A splash of balsamic vinegar adds complexity.
- Spice level: Increase red pepper flakes for more heat, or omit for a kid-friendly version.
- Use heirloom cherry tomatoes: A mix of yellow, red, and orange varieties makes the presentation visually stunning and adds subtle flavor notes.
How to Store and Reheat
If you have leftovers, they keep well for several days. Here’s what to do:
- Storing: Cool pasta fully, then transfer to an airtight container. Refrigerate for up to 5 days.
- Reheating: For best results, warm gently in a skillet with a splash of water or olive oil, tossing until heated through. Or use the microwave, covering loosely and stirring halfway.
- Reviving texture: Add extra basil and a drizzle of oil after reheating to refresh flavors.
Frequently Asked Questions
Can I use grape tomatoes or larger tomatoes?
Yes, grape tomatoes work well and have a similar sweet profile. If using larger tomatoes, chop them to bite-size and remove excess seeds for the right sauce texture.
Does this recipe freeze well?
It’s best enjoyed fresh, but if needed, freeze portions in airtight containers. Thaw overnight and revive with fresh basil when serving.
Is this recipe vegan?
It can be. Omit the Parmesan or use a plant-based alternative. Check that your pasta is egg-free.
What if fresh basil isn’t available?
Flat-leaf parsley or a touch of baby spinach can substitute for some herbal flavor, though the taste will shift subtly.
Cherry tomato and basil pasta captures the heart of Mediterranean cooking—simple ingredients, cooked with care, yielding a dish that’s both humble and elegant. Whether you linger over it on a slow evening or whip it up in a rush, the result is always satisfying. This is pasta at its best: honest, fresh, and full of flavor you can see, smell, and taste.
Cherry Tomato and Basil Pasta
This cherry tomato and basil pasta is light and refreshing. It is also delicious. The addition of garlic and Parmesan cheese makes it totally irresistible.
Ingredients
- 1 pound spaghetti or linguine
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, thinly sliced
- 2 pints cherry tomatoes
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 cup fresh basil leaves, torn
Instructions
- Bring a large pot of salted water to a boil. Add the pasta. Cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced garlic. Cook, stirring frequently, until it just starts to turn golden. This should take about 2 minutes.
- Add the cherry tomatoes, red pepper flakes, salt, and pepper to the skillet. Cook, stirring occasionally. Continue 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. 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. Add the Parmesan cheese. Toss until the basil is wilted. Toss until the cheese is melted.
- Divide the pasta between bowls. Drizzle with a little more olive oil. Garnish with additional Parmesan cheese and basil. Serve immediately. Enjoy!
