Pasta with Cherry Tomatoes

5 from 790 votes

This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 403kcal

Author Yumna Jawad

Equipment

Ingredients

8 ounces spaghetti
¼ cup olive oil
2 pints cherry tomatoes
3 garlic cloves minced
½ teaspoon salt
½ teaspoon crushed red pepper
½ cup fresh basil chopped, plus more for serving
¼ cup grated Parmesan cheese plus more for serving

Instructions

Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.
Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.
Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.
Serve immediately with more fresh basil and parmesan cheese, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. The cherry tomatoes sauce will last in the freezer for up to 3 months.

Make Ahead: You can make the sauce up to 2-3 days in advance and use it when you're ready to cook the pasta.

Substitutes: For best results, follow the recipe as is. However you can substitute any type of pasta you'd like, and any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you're using large tomatoes, it would best to quarter them.

Nutrition