Burst Cherry Tomato Pasta Recipe

I just served Burst Cherry Tomato Pasta and the plate was a loud, glossy pile of juicy sauce and tender pasta that vanished before I could warn anyone.

I’m obsessed with Burst Cherry Tomato Pasta because it tastes like summer smashed into a bowl and it’s stupidly simple. I love the way blistered cherry tomatoes pop, slicked with extra virgin olive oil and sharp garlic, that bright sweet-tart rush hits every forkful.

Pasta with that tiny bit of heat and salt? Yes please.

But mostly I crave the noise of the tomatoes breaking, the oily shine, the splashes of basil and cheese left on the plate when I’m done. No pretension, just messy, honest Tomato And Olive Oil Pasta that makes dinner feel like an actual event now.

Ingredients

• Spaghetti gives comfort, twirlable texture that makes the sauce stick.
• Bursting tomatoes bring sweet-tart pops and juicy pockets of flavor.
• Olive oil adds silky mouthfeel and a warm, fruity backbone.
• Garlic gives punch and cozy aroma, it’s not shy at all.
• Red pepper flakes add kick, you can dial how much it bites.
• Salt wakes everything up and seasons each bite so it sings.
• Black pepper adds floral heat and a simple peppery snap.
• Parmesan brings umami, salty creaminess that clings to noodles.
• Basil gives fresh green lift and little pops of herbiness.
• Basically lemon brightens everything with zesty, clean citrus notes.
• Plus butter makes the sauce silkier and a touch more indulgent.
• Pasta water tames sauce, making it glossy and binding sauce to pasta.

Ingredient Quantities

• 12 oz spaghetti or linguine
• 1 pint cherry tomatoes (about 450 to 500 g)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, smashed or finely chopped
• 1/4 tsp red pepper flakes (optional, more or less to taste)
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan or Pecorino Romano
• 1/4 cup fresh basil leaves, torn
• zest of 1 lemon (about 1 tsp) and 1 tbsp lemon juice, optional but nice
• 2 tbsp unsalted butter (optional, for a silkier sauce)
• about 1/2 cup reserved pasta cooking water

How to Make this

1. Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti or linguine and cook until just shy of al dente, about 1 to 2 minutes less than package directions; before draining, scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the pasta.

2. While the pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat; add 3 smashed or finely chopped garlic cloves and 1/4 tsp red pepper flakes if using, and cook until fragrant, about 30 to 45 seconds, be careful not to burn the garlic.

3. Add 1 pint cherry tomatoes to the skillet, sprinkle in 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, increase heat to medium-high and let the tomatoes sizzle; stir occasionally until many tomatoes burst and release their juices, about 6 to 8 minutes. some will stay whole, thats fine.

4. When most tomatoes have burst and the sauce looks juicy but not watery, reduce heat to low and stir in about 2 tbsp of the reserved pasta water to loosen the sauce; you can add more later if it seems thick.

5. Add the drained pasta directly to the skillet and toss vigorously with the tomato sauce, adding more reserved pasta water as needed to create a glossy coating that clings to the noodles, about 1/4 to 1/2 cup total.

6. Stir in 2 tbsp unsalted butter if you want a silkier, richer sauce, let it melt and emulsify into the sauce while tossing the pasta.

7. Off the heat, mix in 1/2 cup freshly grated Parmesan or Pecorino Romano, 1/4 cup torn fresh basil leaves, and if using, the zest of 1 lemon and 1 tbsp lemon juice; toss again and taste for seasoning, add more salt or black pepper if needed.

8. Serve immediately with extra grated cheese and torn basil on top; this is best eaten right away while the tomatoes are juicy and warm.

Equipment Needed

1. Large pot for boiling pasta (big enough for a rolling boil)
2. Colander to drain the pasta
3. Large skillet (12 inch works great)
4. Tongs for tossing the noodles with the sauce
5. Wooden spoon or silicone spatula for stirring
6. Measuring spoons and a tablespoon for oil, salt, butter and lemon juice
7. Cutting board and chef knife for garlic, basil and lemon zest
8. Fine grater or microplane for the cheese and lemon zest

FAQ

Burst Cherry Tomato Pasta Recipe Substitutions and Variations

• 12 oz spaghetti or linguine: swap in penne, rigatoni, or bucatini if you got them. Any long or tube pasta works, just watch the cook time, they don’t all take the same minutes.
• 1 pint cherry tomatoes: use grape tomatoes, halved regular tomatoes, or a 14 oz can of diced tomatoes when fresh aren’t around. If using canned, drain a bit so the sauce doesn’t get too watery.
• 1/2 cup freshly grated Parmesan or Pecorino Romano: try Asiago, Grana Padano, or for a non-dairy option use 3 tbsp nutritional yeast plus a little extra salt. Taste and add more if it needs punch.
• 1/4 cup fresh basil leaves: swap with fresh parsley, arugula, or a few torn mint leaves for a brighter twist. Dried herbs can work in a pinch, but use much less and add earlier so they rehydrate.

Pro Tips

1) Taste and salt the tomatoes as they cook, not just the pasta water. The pint can be sweeter or more acidic depending on season, so add a little more kosher salt as they burst, but not too much at first, you can always correct at the end.

2) Pop most tomatoes with the back of a wooden spoon early, but leave some whole for texture. Pressing a few helps make a saucy base faster without turning everything into mush, and the whole ones still give pops of fresh tomato.

3) Use the pasta water like glue, not just liquid. Add it a little at a time while you toss, emulsifying it with the olive oil and butter so the sauce becomes glossy and clings. If you add cheese off the heat, stir vigorously so it melts evenly and doesnt clump.

4) Don’t overcook the garlic, but also don’t undercook it. Low and slow gives sweet garlic, too hot and it tastes bitter. If the garlic starts to brown, pull the pan off the heat for a few seconds, then continue. Add lemon last, taste, and add more if it needs brightness.