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Cherry Tomato Pasta

This light and fresh cherry tomato pasta is quick and easy to make, bursting with flavor from ripe tomatoes, garlic, and fresh herbs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Tomatoes
  • 12 ounces pasta (spaghetti, linguine, or penne) Use your preferred type of pasta.
  • 2 pints cherry tomatoes, rinsed Look for firm, ripe tomatoes.
Sauce Ingredients
  • 3 tablespoons extra virgin olive oil Quality olive oil is key for flavor.
  • 3 cloves garlic, thinly sliced or minced Adjust based on preference.
  • 1/2 teaspoon red pepper flakes (optional) Add for a little heat.
  • to taste Salt and black pepper Adjust as desired.
  • 1/2 cup fresh basil leaves, torn (or parsley) Either fresh herb works well.
  • 1/4 cup grated Parmesan or Pecorino (optional) Use if desired for extra flavor.
  • 1/3 cup reserved pasta cooking water Save before draining pasta.
  • 1 tablespoon butter (optional, for shine) Adds a creamy texture.
  • 1 Lemon wedge for brightening (optional) Can be squeezed over for freshness.

Method
 

Preparation
  1. Bring a large pot of water to a boil. Add 1 tablespoon salt.
  2. Cook the pasta until al dente according to the package directions. Reserve 1/3 cup of pasta cooking water, then drain the pasta.
Cooking
  1. While pasta cooks, heat a large skillet over medium heat. Add olive oil and warm it for about 30 seconds.
  2. Add garlic and red pepper flakes. Cook for 30–60 seconds until garlic is fragrant but not brown.
  3. Add the cherry tomatoes. Stir to coat with oil and cook, stirring occasionally, until tomatoes soften and start to burst (about 5–8 minutes).
  4. Press a few tomatoes with a spoon to create sauce. Season with salt and pepper; taste and adjust.
  5. Add the drained pasta to the skillet. Toss to combine and add reserved pasta water a little at a time to loosen the sauce.
  6. Stir in butter if using, then remove from heat. Add fresh basil and toss again.
Serving
  1. Serve this pasta hot and simple on warm plates, adding fresh basil leaves on top and sprinkling with grated cheese if desired.
  2. Can be paired with a green salad, roasted vegetables, or crusty bread.

Notes

Cool pasta to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil. Avoid freezing with fresh tomatoes as the texture will change.