Basil Pasta with Cherry Tomatoes
Basil Pasta with Cherry Tomatoes is a fresh and vibrant summer dish made with spaghetti, blistered cherry tomatoes, garlic, parmesan cheese, and fresh basil. Ready in just 15 minutes, it’s perfect for a quick weeknight dinner that doesn’t compromise on flavor.
Equipment
- Nonstick pan or skillet
- Large pot
- Tongs
- Microplane grater
- Wooden spoon
Ingredients
- 8 ounces spaghetti
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 –4 cloves garlic minced
- 12 ounces cherry tomatoes
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- Freshly cracked black pepper to taste
- 1/2 cup grated parmesan cheese
- 1/2 cup sliced fresh basil plus more for garnish
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
- While pasta cooks, heat butter and olive oil in a nonstick skillet over medium heat.
- Add garlic and sauté for 1–2 minutes until fragrant.
- Add cherry tomatoes, red pepper flakes, kosher salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until most tomatoes burst.
- Use tongs to transfer cooked pasta directly into the skillet. Reserve about 1/2 cup pasta water.
- Stir in reserved pasta water to loosen the sauce. Add parmesan cheese and sliced basil, tossing until well combined.
- Serve immediately with extra basil and parmesan if desired.
Notes
- Use good-quality parmesan cheese for best flavor.
- Reserve pasta water to adjust the consistency of the sauce.
- Add burrata or mozzarella for a creamier version.
- Fresh lemon zest or juice can brighten the dish even more.
- Store leftovers in an airtight container for up to 3 days.