Description
A fresh and vibrant Cherry Tomato Basil Pasta recipe, perfect for a quick and flavorful vegetarian dinner. This dish features al dente spaghetti tossed in a light sauce made from sautéed garlic, bursting cherry tomatoes, fresh basil, and optional Parmesan cheese for added richness.
Ingredients
Scale
Pasta
- 12 oz spaghetti or pasta of choice
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1/2 cup fresh basil leaves, chopped or torn
- Reserved pasta water as needed
Toppings
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set the pasta aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté for about 1 minute until fragrant but not browned to avoid bitterness.
- Cook Tomatoes: Add the halved cherry tomatoes, salt, black pepper, and optional red pepper flakes to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and start to burst open, releasing their juices to form a light sauce.
- Toss Pasta and Basil: Add the cooked pasta to the skillet along with the chopped basil leaves and a splash of the reserved pasta water. Toss everything gently for 1 to 2 minutes to combine and create a silky sauce that coats the noodles. Add more pasta water as needed to reach the desired consistency.
- Serve: Remove from heat and sprinkle grated Parmesan cheese on top if desired. Serve immediately for the best flavor and texture.
Notes
- For extra richness, add a tablespoon of butter at the end or toss in some fresh mozzarella.
- This dish can be served warm or at room temperature, making it ideal for picnics or potlucks.
