Cherry Tomato Garlic Pasta Recipe

I gotta say, this pasta recipe is my new obsession – it’s super simple but packs so much flavor with those juicy cherry tomatoes, golden garlic, and fresh basil, and honestly, if you give it a try, you’re in for a seriously tasty treat that feels as easygoing as a lazy weekend.

I love making this Cherry Tomato Garlic Pasta because its healthy and tasty. I use pasta, fresh cherry tomatoes, sliced garlic in extra virgin olive oil.

I think the red pepper flakes and fresh basil bring vitamins and flavor. A dust of Parmesan finishes it perfectly and adds extra nutrition.

Ingredients

• Pasta fuels energy with quality carbohydrates, keeping you full and ready to go.
• Cherry tomatoes offer vitamins, a burst of tangy sweetness, and natural fiber for digestion.
• Garlic amps up flavor, helps fight off colds and gives the dish a warm kick.
• Extra virgin olive oil provides healthy fats, binding flavors together with a smooth, rich texture.
• Fresh basil offers a burst of herbal aroma, improving taste while adding antioxidants.
• Parmesan cheese gives a salty, savory finish.

  It adds protein and enriches overall flavor.

• Red pepper flakes add a subtle heat to the dish, enhancing its complexity and warmth.

Ingredient Quantities

• 12 oz pasta (spaghetti or linguine)
• 2 pints cherry tomatoes, halved
• 6 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, roughly chopped
• Optional: 1/2 cup grated Parmesan cheese

How to Make this

1. Bring a large pot of salted water to a boil and cook the pasta until its al dente, reserving about 1/2 cup of the pasta water before draining.

2. While the pasta is cooking, heat the extra virgin olive oil in a deep skillet set over medium heat.

3. Once the oil is warm add the garlic and red pepper flakes and let it sizzle for a minute or until the garlic starts turning golden, stirring often so it doesn’t burn.

4. Toss in the halved cherry tomatoes along with a pinch of salt and freshly ground black pepper then cook for about 5-7 minutes until the tomatoes soften up and release their juices.

5. Drain the pasta and add it to the skillet with the tomatoes and garlic making sure its all evenly mixed.

6. Slowly stir in the reserved pasta water to help blend the flavors and create a light sauce, letting it cook together for a minute more.

7. Remove the pan from the heat and fold in the roughly chopped fresh basil leaves.

8. Optionally, sprinkle in grated Parmesan cheese if desired, give it one last stir and serve hot Enjoy your meal!

Equipment Needed

1. A large pot to boil the pasta in salted water
2. A colander to drain the pasta
3. A deep skillet for cooking the garlic and tomatoes
4. A wooden spoon or spatula for stirring the sauce
5. A measuring cup to reserve about 1/2 cup of pasta water
6. A chef’s knife for slicing the garlic and roughly chopping the basil
7. A cutting board for prepping the garlic and basil
8. An optional cheese grater if you plan on using grated Parmesan cheese

FAQ

• Q: What type of pasta works best for this recipe?
  
  A: I usually use spaghetti or linguine cause they’re easy to twirl, but honestly any long pasta will work just fine.
• Q: Can I use a different oil instead of extra virgin olive oil?
  
  A: Definitely, but extra virgin olive oil gives a better flavor that really makes the dish pop, so it’s best if you can stick with it.
• Q: How spicy will this dish be with 1/2 tsp red pepper flakes?
  
  A: It’s on the mild side, but if you like it hotter, feel free to add more red pepper flakes to your taste.
• Q: Should I fully cook the cherry tomatoes?
  
  A: No, you just want to soften them up a bit so they release their juices. Overcooking makes them mushy, so keep an eye on them.
• Q: Do I have to add Parmesan cheese?
  
  A: Not at all, it’s totally optional. If you dont care for cheese or prefer a lighter dish, just leave it out.

Cherry Tomato Garlic Pasta Recipe Substitutions and Variations

• Instead of 12 oz pasta, you can use spaghetti squash for a lighter twist, its a fun change when you’re trying to cut down on carbs.
• If you don’t have extra virgin olive oil, melted butter or avocado oil works just fine though they will change the flavor a bit.
• Swap out the red pepper flakes with a pinch of cayenne pepper or even a dash of hot paprika if you want a bit of heat without the flakes.
• In place of cherry tomatoes, grape tomatoes make a good alternate, they hold up well in cooking too.
• If you’re not a fan of Parmesan cheese, try using Pecorino Romano cheese, its a little sharper and adds a unique taste.

Pro Tips

1. When you boil your pasta, make sure you add plenty of salt to the water. Not only does it help season the pasta itself, but the salty water makes an amazing sauce when you mix it in later. Also, dont forget to save about 1/2 cup of the pasta water before draining—this liquid gold will bring the sauce together nicely.

2. While cooking the garlic, keep a close eye on it. When you heat up the olive oil over medium heat, add the garlic and red pepper flakes and let them sizzle gently. The trick here is to stir often so the garlic turns a pretty golden color instead of burning. Burnt garlic can give a bitter note to your dish.

3. When adding the cherry tomatoes, toss them in with a pinch of salt and freshly ground black pepper. Let them cook for around 5-7 minutes until they start softening and releasing their juices. This helps create a light, flavorful sauce that ties the dish together. Once you add the drained pasta, stir in the reserved pasta water slowly to achieve that perfect consistency.

4. Finally, after you remove the pan from the heat, fold in the fresh basil leaves and if you want, sprinkle in some grated Parmesan cheese. Mixing these in right before serving preserves the basil’s fresh flavor and gives the whole dish a rich finish.

Enjoy your pasta and feel free to experiment a little to suit your taste. Happy cooking!