Description
Burst Cherry Tomato Pasta is a vibrant and flavorful dish featuring al dente pasta tossed with a fresh, garlicky sauce made from burst cherry tomatoes, fragrant basil, and sharp Parmesan cheese. This quick, 30-minute recipe highlights the natural sweetness and juiciness of cherry tomatoes, gently cooked to create a luscious, rustic sauce. It’s perfect for a weeknight dinner or when you want a simple yet elegant Italian-inspired meal.
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
- 1 oz. fresh grated Parmesan (about â…“ cup, plus more for serving)
- Freshly ground black pepper, to taste
- 1 cup basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and drizzle with a little olive oil to prevent sticking. Set aside while preparing the sauce.
- Infuse olive oil with garlic: In a medium saucepan over low heat, warm the olive oil and add the smashed garlic cloves. Cook gently until the garlic becomes fragrant and soft but does not brown, about 2-3 minutes. This infuses the oil with garlic flavor.
- Add tomatoes and season: Increase the heat to medium and add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the pan. Stir to combine all ingredients evenly.
- Burst the tomatoes and thicken sauce: Cook the tomatoes, stirring frequently. As they soften and begin to burst, use the back of a wooden spoon to crush some of the tomatoes, releasing their juices. Continue cooking and gently crushing for about 10 minutes until the sauce thickens slightly and develops a chunky texture.
- Combine sauce and pasta: Remove the garlic cloves if desired. Pour the thickened tomato sauce over the cooked pasta. Add the grated Parmesan cheese and stir well to coat the pasta with the sauce, allowing the cheese to melt and incorporate.
- Finish with basil and season: Stir in fresh basil leaves for a burst of herbal freshness. Adjust seasoning with freshly ground black pepper and additional Parmesan cheese if desired. Serve immediately in individual bowls, garnished with extra Parmesan and pepper.
Notes
- Use fresh, ripe cherry tomatoes for the best flavor and natural sweetness in the sauce.
- Be careful not to let the garlic brown in the olive oil as it will turn bitter.
- The crushed red pepper flakes add a subtle heat but you can adjust or omit according to preference.
- For a gluten-free option, substitute pasta with gluten-free pasta of your choice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of crusty bread to soak up any extra sauce.
