Pasta with Burst Cherry Tomatoes and Fresh Basil
Ingredients
- 1 poundpasta
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ½ cupextra-virgin olive oil
- ·salt
- ·black pepper
- ·fresh basil
- 1lemon
- ·parmesan cheese (optional, for serving)
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or chop fresh basil (about 1 cup loosely packed).
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1/2 cup olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add cherry tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until they begin to burst and release their juices.
- 04
Add cooked pasta to the tomato mixture. Toss gently, adding pasta water a splash at a time (you'll need about 1/4 to 1/2 cup) to create a light, silky sauce.
- 05
Remove from heat. Tear fresh basil into the pasta, squeeze fresh lemon juice over top, and season with salt and pepper to taste. Toss once more.
- 06
Divide among bowls. Top with shaved parmesan if desired, and serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes with the garlic. A pinch of dried oregano adds earthiness. If you love garlic, increase to 6 cloves.
This recipe is best served immediately while the tomatoes are still warm and the basil is bright. If you can't find quality cherry tomatoes, use quartered regular tomatoes and extend the cooking time by a few minutes.