Cherry Tomato Pasta Recipe

Introduction

This Cherry Tomato Pasta is a simple yet flavorful dish that celebrates fresh, ripe tomatoes and fragrant basil. It’s perfect for a quick weeknight dinner or a light weekend meal. The addition of burrata adds a creamy finish that elevates the dish to something special.

Ingredients

• 12 ounces spaghetti
• 3 quarts water (12 cups or 3 Liters)
• 1 ½ tablespoons salt (21 grams), divided
• 2 pounds cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, pressed or grated
• 1 teaspoon salt
• 2 twists black pepper
• ⅛ teaspoon red pepper flakes (or more to taste)
• 15 fresh basil leaves, plus more for garnishing
• ½ cup parmesan cheese, grated (or non-dairy cheese)
• 1–2 burrata balls (optional, to add on top when serving)

Instructions

1. Step 1: Put a large pot of water to boil. Cut the cherry tomatoes in half.
2. Step 2: When the water is boiling, add 1 tablespoon of the salt and the spaghetti. Boil the pasta according to package instructions minus 2 minutes.
3. Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, 1 teaspoon salt, black pepper twists, grated garlic, and red pepper flakes. Cook, stirring occasionally, for about 10 minutes or until the pasta is nearly done.
4. Step 4: Reserve 1 cup of the pasta cooking water. Drain the pasta and add it to the skillet with the tomato sauce. Add about ½ cup of the reserved pasta water and the fresh basil leaves.
5. Step 5: Toss the pasta and sauce together and finish cooking for a couple of minutes until the pasta is al dente. Add more pasta water if needed to loosen the sauce.
6. Step 6: Turn off the heat. Stir in the grated parmesan cheese until melted and combined.
7. Step 7: Serve immediately, garnished with additional basil leaves and a drizzle of extra virgin olive oil. If desired, top with burrata cheese for a creamy touch.

Tips & Variations

• Use non-dairy cheese or omit the cheese for a vegan version.
• For extra depth, add a splash of white wine to the tomato sauce while it cooks.
• If fresh basil isn’t available, substitute with fresh parsley or a pinch of dried basil.
• Adjust the red pepper flakes to your preferred spice level.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce. Burrata is best added fresh and not stored with the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to the package directions.

Is it necessary to reserve pasta water?

Yes, the starchy pasta water helps to bind the sauce to the pasta and create a silky texture.

Cherry Tomato Pasta Recipe

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★★★★★

4.8 from 63 reviews

A vibrant and simple Cherry Tomato Pasta recipe featuring perfectly cooked spaghetti tossed in a flavorful sauce of sautéed cherry tomatoes, garlic, red pepper flakes, and fresh basil, finished with parmesan cheese and an optional creamy burrata topping. This dish is quick to prepare, ideal for a delicious weeknight meal bursting with fresh, summery flavors.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces spaghetti
• 3 quarts water (12 cups or 3 liters)
• 1 ½ tablespoons salt (21 grams) for boiling water

Sauce

• 2 pounds cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, pressed or grated
• 1 teaspoon salt
• 2 twists black pepper
• ⅛ teaspoon red pepper flakes (adjust to taste)
• 15 fresh basil leaves (plus more for garnish)
• ½ cup parmesan cheese, grated (or non-dairy substitute if preferred)

Optional Topping

• 1 to 2 burrata balls

Instructions

1. Boil Pasta: Fill a large pot with 3 quarts of water and bring it to a boil. Add 1 ½ tablespoons of salt to the boiling water, then add 12 ounces of spaghetti. Cook the pasta according to the package instructions but reduce the cooking time by 2 minutes to keep it slightly undercooked (al dente).
2. Prepare Tomatoes: While the pasta boils, halve 2 pounds of cherry tomatoes to prepare them for the sauce.
3. Make Sauce: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes, then season with 1 teaspoon salt, 2 twists of black pepper, a pressed or grated clove of garlic, and ⅛ teaspoon of red pepper flakes. Cook the tomato mixture for about 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Toss Pasta with Sauce: Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the pasta directly to the skillet with the tomato sauce. Pour in about ½ cup of the reserved pasta water and add 15 fresh basil leaves. Stir and cook together for a couple of minutes to let the pasta finish cooking and absorb the flavors. Add more pasta water as needed to reach your desired sauce consistency.
5. Add Cheese: Turn off the heat and stir in ½ cup of grated parmesan cheese until it melts and combines well with the sauce, creating a creamy texture.
6. Serve: Plate the pasta immediately, garnishing with extra fresh basil leaves and a drizzle of extra virgin olive oil. For a richer dish, top with one or two burrata balls if desired.

Notes

• Reserving pasta water helps to adjust the sauce consistency and helps the sauce cling to the pasta better.
• Adjust red pepper flakes based on your preferred spice level.
• Burrata is optional but adds a creamy, luxurious texture to the dish.
• For a dairy-free version, use non-dairy cheese alternatives.
• Use fresh basil leaves for the most vibrant flavor in the sauce and garnish.

Keywords: Cherry Tomato Pasta, Italian Pasta Recipe, Quick Pasta Sauce, Vegetarian Pasta, Fresh Tomato Sauce, Easy Weeknight Dinner