Cherry Tomato Basil Pasta

This Cherry Tomato Basil Pasta is a fresh and rustic dish featuring tender pasta tossed in a light garlic and olive oil sauce, with burst cherry tomatoes, fresh basil, and a sprinkle of parmesan. It’s a simple yet elegant meal that highlights the beauty of seasonal ingredients.

Why You’ll Love This Recipe

Quick, fresh, and loaded with flavor, this pasta is a weeknight dream. The tomatoes break down into a natural sauce while the basil adds aromatic brightness. It’s vegetarian, satisfying, and can be served warm or at room temperature.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (such as spaghetti, linguine, or bucatini)
• Cherry tomatoes, halved
• Garlic, thinly sliced
• Olive oil
• Fresh basil leaves
• Salt and pepper
• Grated parmesan cheese
• Optional: red pepper flakes

Directions

1. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add cherry tomatoes and a pinch of salt. Cook for 6–8 minutes, stirring, until tomatoes begin to burst and release juices.
4. Add cooked pasta to the skillet and toss to combine.
5. Stir in reserved pasta water as needed to create a light sauce.
6. Remove from heat, add torn basil leaves, and toss.
7. Serve with freshly grated parmesan and a pinch of pepper or red pepper flakes.

Servings and timing

Servings: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

• Add mozzarella pearls or burrata for a creamy finish.
• Include sautéed spinach, mushrooms, or zucchini for added veggies.
• Stir in grilled chicken or shrimp for protein.

Storage/Reheating

Store in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil. Avoid microwaving if possible to preserve texture and flavor.

FAQs

Can I use other types of tomatoes?

Yes, grape tomatoes or chopped Roma tomatoes also work well.

What type of pasta is best?

Long pasta like spaghetti or bucatini works best to hold the light sauce.

Is this dish vegan?

It can be made vegan by omitting the parmesan or using a plant-based alternative.

Can I make it ahead of time?

It is best fresh but can be prepared a few hours ahead and served at room temperature.

How do I store leftovers?

In an airtight container in the fridge for up to 3 days.

Can I use dried basil?

Fresh basil is preferred for flavor, but use a small pinch of dried in a pinch.

What’s the best way to burst tomatoes?

Cook over medium heat, occasionally pressing gently with a spoon to release juices.

Can I add wine to the sauce?

Yes, a splash of white wine adds depth and complements the garlic and tomatoes.

Is parmesan essential?

No, it adds richness but can be omitted or swapped with nutritional yeast.

What proteins pair well with this dish?

Grilled chicken, shrimp, or Italian sausage complement the flavors well.

Conclusion

Cherry Tomato Basil Pasta is a beautifully simple dish that captures the essence of fresh ingredients. Perfect for busy evenings or relaxed weekends, this pasta brings together ease and elegance in one satisfying bowl.

Cherry Tomato Basil Pasta

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Cherry Tomato Basil Pasta is a light and flavorful one-pot dish that highlights sweet cherry tomatoes, fresh basil, and garlic, all tossed with al dente pasta in a simple olive oil-based sauce — perfect for a quick weeknight meal.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 oz dry pasta (spaghetti, linguine, or bucatini)
• 3 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves, torn
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

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Instructions

1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add the cherry tomatoes and cook for 5–7 minutes, gently pressing them with a spoon to release their juices.
4. Add the drained pasta and reserved pasta water to the skillet. Toss well and cook for another 1–2 minutes until the sauce slightly thickens.
5. Stir in fresh basil and season with salt, black pepper, and red pepper flakes if using.
6. Serve warm, topped with grated Parmesan cheese if desired.

Notes

• Use a mix of red and yellow cherry tomatoes for added color and sweetness.
• To make it vegan, omit the cheese or use a plant-based alternative.
• Add sautéed mushrooms, zucchini, or spinach for extra vegetables.
• Store leftovers in the fridge for up to 3 days and reheat with a splash of olive oil or water.

Nutrition

• Serving Size: 1 serving
• Calories: 390
• Sugar: 6g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 5mg