Fresh Cherry Tomato Pasta
A simple and bright pasta dish that celebrates the sweet flavor of summer cherry tomatoes.
recipesbynani.comThere is something so special about how cherry tomatoes burst and create their own sauce when cooked. This pasta is a staple in my kitchen because it comes together in minutes and uses ingredients I almost always have on hand.
My biggest tip for this recipe is to use the best quality olive oil you can find. Since the ingredient list is short, the quality of your oil and fresh basil really shines through in the finished bowl.
🧺 Ingredients
- 12 ounces spaghetti or linguine
- 2 pints cherry tomatoes, halved
- 3 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and cook for about one minute until fragrant but not brown.
- 4
Toss in the cherry tomatoes and a pinch of salt. Cook them for 5 to 7 minutes until they soften and start to release their juices.
- 5
Stir the balsamic vinegar into the tomato mixture.
- 6
Drain the pasta and add it directly into the skillet with the tomatoes.
- 7
Add the fresh basil and Parmesan cheese, then toss everything together until the pasta is well coated.
- 8
Season with more salt and pepper if needed and serve warm.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. Reheat it gently on the stove with a tiny splash of water to loosen the sauce. This dish tastes great served with a side of crusty bread to soak up the extra tomato juices.
Made this recipe? Let us know how it went.
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