Bright Burst Cherry Tomato Pasta: A Quick Weeknight Meal (Print Version)
Bright Burst Cherry Tomato Pasta is a simple, flavorful weeknight dinner. Fresh cherry tomatoes burst into a sweet, garlicky sauce. Pure summer comfort!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-inspired
Dietary: Vegetarian, Dairy-optional
# Ingredients:
→ Fresh & Flavorful
01 -
2 pints cherry or grape tomatoes
02 -
1/2 cup fresh basil leaves, torn
03 -
4-5 cloves garlic, minced
→ Pantry Essentials
04 -
1/4 cup good quality extra virgin olive oil
05 -
12 oz spaghetti or linguine
06 -
1/2-1 teaspoon red pepper flakes (to taste)
07 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
08 -
1/2 cup freshly grated Parmesan cheese (optional)
# Instructions:
01 -
First things first, get a big pot of water on the stove. Fill it up, and honestly, salt it generously. I mean, it should taste like the ocean! This is where I always, *always* forget to salt the water enough, and then my pasta ends up a little bland. Don't make my mistake! Bring it to a rolling boil while you work on the sauce. You'll smell the steam, feel the heat, and know you're on your way to some delicious Burst Cherry Tomato Pasta.
02 -
While that water heats up, grab a large skillet or a Dutch oven. Drizzle in a good amount of your olive oil – maybe 3-4 tablespoons. Heat it over medium-low, then toss in your minced garlic and red pepper flakes. Let them sizzle gently for about a minute, until you can really smell that amazing garlicky aroma filling your kitchen. Be careful not to burn the garlic; I've done that, and it just makes everything taste bitter. Low and slow is the key here for a perfect Burst Cherry Tomato Pasta base.
03 -
Now for the fun part! Add your cherry tomatoes to the skillet. Give them a good stir to coat them in that fragrant oil. Cover the skillet and let them cook for about 8-10 minutes. You'll hear them start to pop and sizzle, which is exactly what you want! Uncover, and gently press down on any un-burst tomatoes with the back of your spoon. They should release all their sweet, juicy goodness, forming the most incredible sauce for your Burst Cherry Tomato Pasta.
04 -
By now, your pasta water should be boiling like crazy. Add your spaghetti or linguine and cook according to package directions until it's al dente – that's "to the tooth," meaning it still has a little bite. I always set a timer, because overcooked pasta is just... sad. Before draining, make sure to reserve about a cup of that starchy pasta water. Trust me, you'll need it to bring the Burst Cherry Tomato Pasta sauce together later.
05 -
Drain your pasta (don't rinse it!) and immediately add it to the skillet with the burst tomato sauce. Toss everything together, adding a splash of that reserved pasta water as needed. This starchy water is your secret weapon; it helps create a silky, emulsified sauce that clings beautifully to the pasta. Keep tossing until the sauce coats every strand. Sometimes, my kitchen gets a bit chaotic here, with sauce flying, but it's worth it for this Burst Cherry Tomato Pasta!
06 -
Take the skillet off the heat. Stir in your fresh basil, torn or roughly chopped. The heat from the pasta will wilt it just perfectly, releasing its aromatic oils. Taste and adjust seasonings – maybe a little more salt, a grind of fresh black pepper. Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese. The smell of the basil and warm tomatoes? Honestly, it's pure heaven. This Burst Cherry Tomato Pasta is ready to shine!
# Notes:
01 -
Always reserve pasta water for a silky sauce, I learned this the hard way.
02 -
Reheat leftovers gently on the stovetop to avoid a separated sauce.
03 -
Fresh basil is absolutely essential; dried just doesn't compare for this dish.
04 -
A tiny squeeze of lemon at the end brightens all the flavors.
# Equipment Needed:
01 -
Large pot
02 -
large skillet or Dutch oven
03 -
slotted spoon/tongs
# Nutrition (Per Serving):
Calories: 450
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 15g