Hey! So you’ve got a bunch of cherry tomatoes sitting on your counter, right? And maybe some fresh basil from the garden or the farmer’s market. Let’s make something fast, fresh, and totally delicious.
This pasta dish is like summer on a plate. Simple ingredients, no fancy stuff, and it comes together in like 30 minutes. No joke. You’ll wonder why you ever bought jar sauce.
Can I Use Dried Basil Instead of Fresh?
Well, the recipe doesn’t say that, but yeah, technically you can . Just know it won’t taste exactly the same. Fresh basil has this sweet, herbal brightness that dried can’t quite match. If you do go for dried, use about half the amount—since it’s more concentrated—and stir it in near the end so it doesn’t get too bitter.
Ingredients for Cherry Tomato & Basil Pasta
Here’s what you’ll need to make this simple but super flavorful dish:
- 12 oz spaghetti noodles – or any pasta you like (penne, linguine, fettuccine, etc.)
- 2 tablespoons olive oil – good quality makes a difference
- 3–4 garlic cloves, minced – fresh garlic is key here
- 2 pounds cherry tomatoes, halved – sweet, juicy, and perfect for this
- Freshly ground black pepper – to taste, but don’t be shy
- 1 cup fresh basil leaves, chopped – the star of the show
- ½ cup freshly grated parmesan cheese, divided – for that rich, salty kick
- Optional: 1–2 chicken breasts – if you want to make it a little heartier
Recipe Variations
Don’t be afraid to play around with this recipe. It’s super flexible and a great base for all kinds of flavors.
- Add veggies: Stir in chopped spinach, kale, zucchini, or asparagus for more color and nutrients.
- Try different pasta: Spaghetti is classic, but penne or fusilli hold the sauce really well.
- Use whole wheat pasta: For a healthier twist that still tastes great.
- Swap basil: If you don’t have fresh basil, a spoonful of pesto stirred in at the end works in a pinch.
- Make it meaty: Toss in grilled chicken, shrimp, or even crumbled sausage for a protein boost.
How to Make Cherry Tomato Pasta (Step-by-Step)
Let’s walk through how to make this quick and easy dish. No fancy tools needed, just a few simple steps.
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions—usually around 8–10 minutes for spaghetti. Drain and set aside. Don’t rinse it, just let it hang out while you make the sauce.
Step 2: Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, toss in the minced garlic. Let it cook for about 30 seconds, stirring constantly so it doesn’t burn. You want it fragrant and just golden, not brown.
Step 3: Add the Tomatoes
Toss in the halved cherry tomatoes. Cook them for about 2–3 minutes, just enough so they start to soften and release some of their juices. They’ll get a little jammy and sweet—yum.
Step 4: Season and Stir
Add a few generous grinds of black pepper, then stir in 2 tablespoons of the grated parmesan. Now go in with the chopped basil. Stir everything together and let it simmer for another minute or so.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the skillet. Toss everything together so the noodles soak up all that tomato-basil flavor. If it’s a little dry, you can add a splash of pasta water to loosen it up.
Step 6: Serve and Garnish
Plate it up and top with the remaining parmesan cheese. Maybe a few extra basil leaves for looks. Done!
How to Serve
This pasta is best served warm, right after it’s made. It’s light enough for a summer dinner but hearty enough to satisfy any time of year.
- Pair it with bread: A warm slice of crusty bread is perfect for soaking up any extra sauce.
- Add a salad: A simple arugula or cucumber salad on the side adds a nice fresh contrast.
- Pour a glass of wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc goes really well.
- Serve with chicken or shrimp: If you added protein, just pile it on top or mix it in.
How to Store
If you’ve got leftovers (which is rare, but possible), store them in an airtight container in the fridge for up to 3 days.
- Reheating: Gently warm it up in a skillet over low heat or in the microwave. You might want to add a splash of water or olive oil to loosen it up a bit.
- Freezing? Not ideal—pasta doesn’t freeze super well, and the tomatoes can get watery when thawed. Stick to fridge storage for best results.
Cherry Tomato and Basil Pasta Recipe
Description
A light and fresh pasta dish made with ripe cherry tomatoes, garlic, basil, and parmesan. Ready in under 30 minutes and perfect for a quick, healthy dinner.
Ingredients
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
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Heat oil and garlic: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds.
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Add tomatoes: Toss in the cherry tomatoes and cook for 2–3 minutes, stirring occasionally. Let them soften and release their juices.
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Season and stir: Add black pepper, 2 tbsp of the parmesan, and the chopped basil. Stir well to combine.
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Toss with pasta: Add the cooked pasta to the skillet and toss everything together so the noodles are coated in the sauce.
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Serve: Top with the remaining parmesan cheese and enjoy immediately.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 432kcal
- % Daily Value *
- Total Fat 11g17%
- Cholesterol 38mg13%
- Sodium 241mg11%
- Potassium 789mg23%
- Total Carbohydrate 60g20%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 23g46%
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pasta options: Whole wheat, gluten-free, or other shapes like penne or fusilli work great.
- Add veggies: Stir in spinach, zucchini, or asparagus for extra nutrition.
- Add protein: For chicken, sauté seasoned chicken breasts first, then remove them from the pan before cooking the garlic and tomatoes. Add them back in at the end.
