Description
This Burst Cherry Tomato Pasta is a simple yet flavorful Italian-inspired dish featuring al dente pasta tossed in a vibrant sauce made from bursting cherry tomatoes, garlic, crushed red pepper flakes, and fresh basil. Finished with grated Parmesan cheese, this recipe delivers a perfect balance of freshness, spice, and savory richness in just 30 minutes, ideal for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz. uncooked pasta
Sauce
- ½ cup extra-virgin olive oil
- 4 garlic cloves (smashed)
- 1.5 lbs cherry tomatoes
- ½ tsp. crushed red pepper flakes
- 1½ tsp. kosher salt
Finishing Touches
- 1 oz. fresh grated Parmesan (about â…“ cup, plus more for serving)
- 1 cup basil leaves
- Freshly ground black pepper (to taste)
Instructions
- Cook the pasta: Boil pasta according to package instructions until al dente. Drain and drizzle with a little olive oil to prevent sticking. Set aside while you prepare the sauce.
- Prepare the garlic oil: Heat a medium saucepan over low heat. Add the olive oil and smashed garlic cloves. Cook gently until the garlic becomes fragrant and soft, being careful not to brown it, which would add bitterness.
- Add tomatoes and spices: Add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the saucepan. Increase the heat to medium and stir to combine all ingredients evenly.
- Burst the tomatoes: Continue cooking, stirring frequently. The tomatoes will start to burst; as they do, use the back of a wooden spoon to crush some tomatoes to release their juices. After about 10 minutes, the sauce will begin to thicken. Use the spoon or a potato masher to crush more tomatoes if desired.
- Combine pasta with sauce and cheese: Pour the tomato sauce over the cooked pasta. Add the grated Parmesan cheese and stir well to coat the pasta evenly; cheese should melt into the warm sauce, enriching its flavor.
- Add basil and serve: Stir in fresh basil leaves just before serving for a burst of herbaceous freshness. Divide among individual bowls and garnish with extra Parmesan cheese and freshly ground black pepper to taste.
Notes
- Use fresh, ripe cherry tomatoes for the best flavor and natural sweetness in the sauce.
- Adjust crushed red pepper flakes to your spice preference; omit for a milder dish.
- If pasta sticks together after cooking, tossing it with a little olive oil helps prevent clumping.
- For extra richness, add a splash of pasta cooking water to the sauce if it becomes too thick.
- Fresh basil should be added last to retain its vibrant flavor and color.
- Use freshly grated Parmesan cheese rather than pre-grated for better melting and taste.
