Burst Tomato Pasta with Garlic & Basil
Ingredients
- 1 poundpasta (any shape (penne, fusilli, or spaghetti work well))
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ⅓ cupextra-virgin olive oil
- 1 bunchfresh basil
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or chop a handful of fresh basil leaves; set aside a few whole leaves for finishing if desired.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes (check package directions). Reserve 1 cup pasta water, then drain and set aside.
- 02
Meanwhile, heat 1/3 cup olive oil in a large skillet over medium-high heat. Add minced garlic and cook for about 1 minute, until fragrant.
- 03
Add cherry tomatoes to the skillet. Stir occasionally and let them cook for 5–7 minutes, until they begin to burst and release their juices. The tomatoes should be soft and blistering in spots.
- 04
Add cooked pasta to the skillet with the tomatoes. Pour in 1/2 cup reserved pasta water and toss everything together over medium heat for 1–2 minutes. The pasta water will create a light, silky sauce. Add more pasta water if needed.
- 05
Remove from heat. Tear in fresh basil leaves, season with salt and black pepper to taste, and add red pepper flakes if using. Toss gently and serve immediately.
Spice Tips
Red pepper flakes add gentle heat without overpowering the fresh tomato flavor. For deeper warmth, try a pinch of smoked paprika. A squeeze of fresh lemon juice at the end brightens everything and cuts through the richness of the oil.
This recipe relies on quality extra-virgin olive oil and fresh basil—don't skip them. For extra richness, finish with a small grating of Parmesan cheese. The burst tomatoes create a natural sauce, so no heavy cream or long simmering needed.