Cherry Tomato Basil Pasta (Print)

Juicy cherry tomatoes and basil make a lively, satisfying bowl of pasta in under half an hour.

# Components:

→ Pasta

01 - 12 oz dried spaghetti or linguine

→ Vegetables & Herbs

02 - 14 oz cherry tomatoes, halved
03 - 2 cloves garlic, thinly sliced
04 - 1 small red onion, finely chopped (optional)
05 - 1 cup loosely packed fresh basil leaves, torn

→ Seasoning & Oils

06 - 3 tbsp extra virgin olive oil
07 - 1/2 tsp sea salt, plus more for pasta water
08 - 1/4 tsp freshly ground black pepper
09 - Pinch red pepper flakes (optional)

→ Cheese (optional)

10 - 1/4 cup grated Parmesan or Pecorino Romano
11 - Extra basil leaves, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain using a colander.
02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced garlic and onion, if using, and sauté for 1–2 minutes until fragrant but not browned.
03 - Add halved cherry tomatoes, salt, black pepper, and optional red pepper flakes. Cook, stirring occasionally, for 6–8 minutes until tomatoes soften and their juices are released.
04 - Transfer drained pasta to the skillet. Toss with tomato mixture, incorporating reserved pasta water as needed to form a light sauce.
05 - Remove skillet from heat and fold in torn basil leaves, distributing evenly.
06 - Plate pasta immediately, topping each serving with grated cheese and extra basil leaves as desired.

# Expert Advice:

01 -
  • Uses just a handful of fresh, easy to find ingredients
  • Ready in twenty five minutes so it is perfect for busy evenings
  • Customizable with gluten free or vegan swaps to suit any table
  • Naturally vegetarian and bursting with garden flavor
  • Makes a generous amount that reheats well for lunch the next day
02 -
  • Bright with natural sweetness from tomatoes and basil not heavy or greasy
  • Naturally high in fiber and antioxidants from all the veggies
  • Flexible for gluten free or dairy free needs without missing out on taste
03 -
  • Always cook your pasta just to al dente and finish in the pan with sauce to absorb maximum flavor
  • Tear basil instead of chopping to release oils and avoid bruising
  • Do not overcook the tomatoes more juice is better than mush Crush a few with your spoon for a silkier sauce

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