Cherry Tomato Pasta
A vibrant and flavorful dish that highlights the natural sweetness of cherry tomatoes, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 ounces Pasta (spaghetti, penne, or fusilli)
Tomatoes
- 2 cups Cherry tomatoes, halved
Garlic
- 4 cloves Garlic, finely chopped
Oil
- 1/4 cup Extra virgin olive oil
Spices
- 1/2 teaspoon Red pepper flakes Adjust based on spice preference
- to taste Salt
- to taste Freshly ground black pepper
Herbs
- 1/4 cup Fresh basil leaves, chopped
Cheese
- 1/4 cup Grated Parmesan cheese (optional)
- 1 tablespoon Balsamic vinegar (optional) For added depth of flavor
Instructions
- 1. Begin by cooking the pasta. In a large pot of salted boiling water, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- 2. While the pasta cooks, prepare the cherry tomatoes. In a large skillet, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the finely chopped garlic and sauté for about 1 minute until fragrant.
- 3. Add the halved cherry tomatoes to the skillet, along with the red pepper flakes, salt, and black pepper. Stir gently to combine. Cook for about 5 to 7 minutes, allowing the tomatoes to soften and release their juices.
- 4. If using, drizzle in the balsamic vinegar and stir to incorporate it with the tomatoes. Allow it to cook for another minute.
- 5. Once the pasta is cooked and drained, add it directly to the skillet with the cherry tomato mixture. Toss everything together, adding reserved pasta water gradually until you reach your desired sauce consistency.
- 6. Finally, add the chopped fresh basil and toss again to combine. Taste the pasta and adjust the seasoning if necessary.
- 7. Serve the pasta warm, garnished with freshly grated Parmesan cheese if desired.
Notes
For variations, consider adding protein like grilled chicken or shrimp, using different pasta shapes, or incorporating seasonal vegetables.