Easy Cherry Tomato Pasta Recipes
Juicy cherry tomatoes burst into a silky, garlicky sauce that clings to al dente pasta. Fresh basil and Parmesan finish it fast.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry spaghetti
- 3 tbsp extra-virgin olive oil
- 4 tsp minced garlic
- 12 oz cherry tomatoes halved if large
- 0.5 tsp crushed red pepper flakes use less for mild heat
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper, freshly ground
- 1 tbsp unsalted butter
- 0.75 cup grated Parmesan cheese plus more for serving
- 0.5 cup fresh basil, chopped reserve some for garnish
- 1 tbsp fresh lemon juice adjust to taste
Instructions
Preparation Steps
- Bring a large pot of salted water to a rolling boil.
- Cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
- Add cherry tomatoes, salt, and black pepper. Cook, stirring, until blistered and starting to burst, 6–8 minutes. Lightly smash some to release juices.
- Stir in butter and a splash of reserved pasta water. Simmer 1–2 minutes until glossy and slightly thickened.
- Toss in drained pasta. Add Parmesan and half the basil. Loosen with more pasta water as needed so the sauce coats the noodles.
- Finish with lemon juice. Taste and adjust salt. Top with remaining basil and extra Parmesan to serve.
Notes
Variation: Add a handful of torn burrata or a spoon of pesto on top. Or swap basil for parsley and toss in capers for a briny twist. Leftovers keep 3 days; reheat gently with a splash of water or olive oil.
This recipe is an original creation inspired by classic Easy Cherry Tomato Pasta Recipes flavors. All ingredient ratios and instructions are independently developed.