My husband and I had a little debate about how much garlic is just right for this Cherry Tomato and Basil Pasta. He insisted on using less while I thought more was the way to go. This recipe has settled the argument for good — with garlic, the garlicky goodness mingles perfectly with the sweet burst of cherry tomatoes.
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It’s this little step that takes the pasta from good to something everyone will love!
Ingredients in Cherry Tomato and Basil Pasta
This dish shines with its simple, fresh ingredients. Each one plays a key role in creating that jammy sauce everyone loves.
- Olive Oil: It provides a rich base for sautéing the garlic and tomatoes, adding depth to the sauce.
- Cherry Tomatoes: These sweet gems burst open during cooking, creating a luscious sauce that’s the star of the dish.
- Garlic: Essential for that robust flavor; using garlic ensures the sauce is aromatic without overpowering.
- Fresh Basil: Adds a fragrant, herbaceous note.
- Salt and Pepper: Basic but crucial for seasoning, bringing out the natural sweetness of the tomatoes.
- Spaghetti: The perfect pasta choice here; cook until just al dente for a nice bite.
- Chilli Flakes: Adds a hint of heat; use sparingly if you prefer a milder flavor.
- Pecorino Romano: A sprinkle of this cheese adds a salty finish while a drizzle of olive oil enhances the richness.
How to Make Cherry Tomato and Basil Pasta
This dish comes together in just 9 minutes, making it perfect for those busy nights when you want something tasty without the fuss. Let’s dive into this pasta that’s a family favorite in our house!
Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 7-9 minutes, or until it’s just al dente. You want it firm but tender, so don’t overcook!
Heat Oil: In a large frypan, heat olive oil over medium heat. Once it’s shimmering, add the peeled garlic cloves and cook for 2-3 minutes, until they’re slightly golden. Your kitchen will smell incredible as the garlic infuses the oil.
Add Tomatoes: Toss in the cherry tomatoes and cook for 7-10 minutes. Stir occasionally until they burst open. Keep an eye on them; the goal is to have them soft and well combined with the garlic.
Combine: Lower the heat and add the cooked spaghetti to the pan. Toss in two-thirds of the fresh basil right at the end.
Serve it up, sprinkle with pecorino romano, and don’t forget that drizzle of olive oil. Enjoy every bite!
Switch It Up: Easy Variations
Life gets busy, and sometimes you need to mix things up a bit. Here are some easy variations to keep this Cherry Tomato and Basil Pasta fresh and fun for your family!
Add a Protein: Enhance the dish by tossing in proteins like scallops or prawns. Cook them separately and add right before serving for a satisfying boost.
Serve with Other Dishes: This sauce is fantastic over crispy crumbed chicken, grilled meats, or even stirred through couscous or orzofor a different base.
Keeping Leftovers Fresh
Leftovers can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, you can freeze the pasta for about three months. Just make sure to let it cool completely before sealing it up to avoid condensation that can make it soggy.
When you’re ready to enjoy it again, reheat on the stovetop over low heat. Add a splash of reserved pasta water to keep it from drying out, stirring often to ensure it warms through evenly. It’s a quick way to bring back that silky texture without losing any flavor!
Elevate Your Meal Experience
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Cherry Tomato and Basil Pasta is a bright dish that can shine even more with the right sides and garnishes. Adding a few thoughtful accompaniments can transform dinner from simple to satisfying.
Perfect Side Dishes
Pair with a crisp green salad: A fresh salad adds a nice crunch and balances the pasta’s richness.
Serve with warm focaccia: The soft, pillowy bread is perfect for soaking up any leftover olive oil and tomato juices.
Toppings & Garnishes
- Pecorino Romano: A little more cheese on top can never hurt! It brings that salty, savory element forward, making each bite even more satisfying.
What sides do you usually enjoy with pasta? Let me know what you think when you try this dish!
Cherry tomato and basil pasta for quick weeknight meals
Pasta tossed with cherry tomatoes, fresh basil, garlic, and olive oil. Pin RecipePrep Time 2 minutes minsCook Time 7 minutes minsTotal Time 9 minutes minsServings: 4Calories: 431 Ingredients Method Nutrition Notes
Ingredients
- 3 tbsp + extra to serve olive oil
- 1 lb cherry tomatoes
- 4 garlic cloves
- 1/2 cup tightly packed, finely sliced fresh basil
- to taste salt
- to taste pepper
- 10 oz spaghetti
- 1/2 tsp optional chilli flakes
- 1/2 cup to serve pecorino romano
Method
- 1. Sauce: In a large frypan, heat the olive oil. Add the garlic cloves to the oil and cook for 2 to 3 minutes or until slightly golden. Add the cherry tomatoes to the frypan and cook for 7 to 10 minutes or until they have burst open and created a jammy sauce. Season with a generous amount of salt and pepper and stir through the chili flakes if using.
- 2. Garlic: Remove the garlic from the sauce and mash it into a paste with the back of a large knife. Add the garlic back to the sauce and stir through.
- 3. Add pasta and herbs: On low heat, toss the pasta through the sauce while slowly incorporating the pasta water until you have a silky and glossy sauce. You may not need all the pasta water, so do this step slowly. Turn the heat off and stir through two-thirds of the basil.
- 4. Serve: Sprinkle over the cheese and heat the vegetable oil. Finish off with a drizzle of olive oil and serve immediately.
Nutrition
Calories: 431kcalCarbohydrates: 59gProtein: 15gFat: 15gSaturated Fat: 4gSodium: 174mgFiber: 3gSugar: 5g
Notes
Heat the oil before adding garlic to infuse flavor in your pasta dish.
Tried this recipe?
Let us know how it was!
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