Description
Burst Cherry Tomato Pasta is a vibrant and flavorful Italian-inspired dish featuring perfectly cooked pasta tossed in a fragrant, lightly spiced cherry tomato sauce infused with garlic, fresh basil, and Parmesan cheese. This simple yet elegant recipe takes only 30 minutes to prepare, making it an ideal weeknight dinner that’s both comforting and fresh.
Ingredients
Scale
Pasta
- 12 oz. uncooked pasta
Sauce
- ½ cup extra-virgin olive oil
- 4 garlic cloves (smashed)
- 1.5 lbs cherry tomatoes
- ½ tsp. crushed red pepper flakes
- 1½ tsp. kosher salt
- freshly ground black pepper (to taste)
Finishing Touches
- 1 cup basil leaves
- 1 oz. fresh grated Parmesan (about ⅓ cup, plus more for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well and drizzle with a little olive oil to prevent sticking. Set aside while preparing the sauce.
- Infuse Olive Oil with Garlic: Heat a medium saucepan over low heat. Add the olive oil and smashed garlic cloves. Cook gently until the garlic becomes fragrant and soft, being careful not to let it brown.
- Add Tomatoes and Seasoning: Once the garlic is aromatic, add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the saucepan. Increase heat to medium and stir well to combine all ingredients.
- Simmer and Burst Tomatoes: Cook the tomatoes, stirring frequently. As they soften, the tomatoes will start to burst. Use the back of a wooden spoon to crush some of the tomatoes, helping create a chunky sauce texture. Continue simmering and mashing for about 10 minutes until the sauce thickens.
- Combine Pasta and Sauce: Pour the warm tomato sauce over the cooked pasta in a large serving bowl. Add the grated Parmesan cheese and stir well to coat the pasta, allowing the cheese to melt into the sauce. Fold in the fresh basil leaves gently.
- Serve: Divide the pasta into individual bowls. Garnish with extra Parmesan cheese and freshly ground black pepper if desired. Serve immediately for best flavor.
Notes
- Use ripe cherry tomatoes for the best flavor and sweetness in the sauce.
- Do not let the garlic brown; this will make it bitter and affect the flavor.
- If you prefer a smoother sauce, mash the tomatoes more thoroughly or use a potato masher.
- For a spicier dish, increase the amount of crushed red pepper flakes according to taste.
- This pasta is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
