Pasta with Burst Cherry Tomatoes, Garlic & Fresh Basil
Ingredients
- 1 poundpasta (any shape)
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ¼ cupolive oil
- ·salt
- ·black pepper
- ½ cupfresh basil
- 1lemon
- ½ cupparmesan cheese (optional)
Prep
- 01
Mince 4 cloves garlic
- 02
Tear or chop 1/2 cup fresh basil
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 olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- 03
Add cherry tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until tomatoes begin to burst and release their juices.
- 04
Add the cooked pasta to the skillet with the tomatoes. Toss well, adding pasta water a splash at a time (about 1/4 to 1/2 cup) until the sauce coats the pasta lightly.
- 05
Remove from heat. Stir in fresh basil and juice from 1 lemon. Taste and adjust salt and pepper as needed.
- 06
Divide among bowls. Top with parmesan cheese if desired and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the oil with the garlic. A touch of anchovy paste (1/2 teaspoon) adds depth without fishiness. Fresh mint or oregano can replace or blend with the basil for variation.
This recipe comes together in under 25 minutes. For extra richness, stir in a tablespoon of butter at the end. Leftovers can be eaten cold the next day as a pasta salad.