Cherry Tomato Pasta
Cherry Tomato Pasta is a delightful, easy-to-make dish that brings the taste of summer to your table all year round. With juicy cherry tomatoes bursting with flavor, al dente pasta, and fragrant garlic-infused olive oil, this recipe is perfect for weeknight dinners or casual gatherings. It’s a vibrant celebration of fresh ingredients that will impress your family and friends alike!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 8 oz penne or fusilli pasta
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
- 2. Sauté Garlic: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- 3. Add Cherry Tomatoes: Toss halved cherry tomatoes into the skillet and cook for 5-7 minutes until they begin to burst and release their juices.
- 4. Combine: Add drained pasta along with reserved pasta water to the skillet. Toss everything together until well combined.
- 5. Season: Stir in salt, pepper, and torn basil leaves for added flavor.
- 6. Finish with Cheese: Remove from heat and mix in grated Parmesan cheese until melted.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 395
- Sugar: 4g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For maximum sweetness, consider roasting the cherry tomatoes before adding them to the dish. Feel free to customize with additional vegetables or proteins like shrimp or chicken. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.