Pasta with Cherry Tomatoes

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Pasta with cherry tomatoes is a classic Italian dish celebrating the fresh summer ingredients. It is an easy, quick, and satisfying meal.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings:

Calories: 664kcal

Boil a pot of salted water and cook your pasta according to the package instructions until it’s just al dente.
Remember, you want your pasta to have a slight bite to it, as it will continue to cook slightly when combined with the sauce.
Reserve ¼ of boiled pasta water to make a silky sauce.

While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, being careful not to let it brown.
Once the garlic is aromatic, add the halved cherry tomatoes to the skillet. Season them with salt.
Let them cook for a few minutes, allowing them to soften and release their juices. You want them to be slightly blistered but still retain their shape.
Add boiled pasta water, oregano, chilli flakes, pepper, and simmer for 2 minutes.

Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the cherry tomatoes. Or you can drain it and then transfer via colander.
Toss the pasta and cherry tomatoes, ensuring that each strand is coated in the luscious sauce. Add torn basil leaves. Give everything a gentle stir, allowing the flavours to meld together.
Right before serving, sprinkle grated or shaves Parmesan cheese on each plate of pasta. You can drizzle extra virgin olive oil also.
Serve pasta with cherry tomatoes with a slice of artisanal bread.

Don’t overcook the pasta. Double check the recommended cook time on the package. The pasta should be al dente and have some bite to it.
Taste the sauce before adding the pasta. If required add more salt or seasoning.
After adding the pasta, do not cook the dish for too long. Once everything combined and pasta absorbs the sauce, turn off the heat.
Use Italian basil and not Thai or Asian Basil. Both have a different taste and aroma.
This pasta recipe works best with small size tomatoes or particularly cherry tomatoes. However, you can substitute them with any kind of tomatoes (grape tomatoes, Roma tomatoes or beefsteak tomatoes). If you’re using large tomatoes, it would best to quarter them.