Description
This Burst Cherry Tomato Pasta recipe is a vibrant and flavorful dish that comes together in just 30 minutes. It features perfectly cooked pasta tossed with a simple yet delicious sauce made by bursting fresh cherry tomatoes with garlic, olive oil, and a hint of crushed red pepper flakes. Finished with fresh basil and freshly grated Parmesan cheese, this pasta is a fresh and comforting meal perfect for any day of the week.
Ingredients
Scale
For the Pasta
- 12 oz. uncooked pasta
For the Sauce
- ½ cup extra-virgin olive oil
- 4 garlic cloves, smashed
- 1.5 lbs cherry tomatoes
- ½ tsp. crushed red pepper flakes
- 1½ tsp. kosher salt
For Garnish
- 1 cup basil leaves
- 1 oz. fresh grated Parmesan cheese (about ⅓ cup, plus more for serving)
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and drizzle with a small amount of olive oil to prevent sticking. Set aside.
- Prepare the Garlic-Infused Oil: In a medium saucepan, heat the olive oil over low heat. Add the smashed garlic cloves and cook gently until the garlic becomes fragrant and soft but does not brown, releasing its flavor into the oil.
- Add Tomatoes and Seasonings: Once the garlic is fragrant, add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the pan. Increase the heat to medium and stir to combine the ingredients.
- Burst the Tomatoes and Simmer the Sauce: Cook the tomatoes, stirring frequently. As they cook, the tomatoes will begin to burst. Use the back of a wooden spoon or a potato masher to gently crush some of the tomatoes, helping to release their juices and thicken the sauce. Continue cooking and stirring for about 10 minutes until the sauce has thickened to your liking.
- Combine Pasta and Sauce: Pour the thickened tomato sauce over the cooked pasta. Add the grated Parmesan cheese and stir well to coat the pasta evenly. The cheese will melt into the warm sauce, creating a creamy texture.
- Add Fresh Basil and Serve: Stir in the fresh basil leaves just before serving to preserve their bright flavor. Divide the pasta among individual bowls and garnish with additional Parmesan cheese and freshly ground black pepper, if desired.
Notes
- Use ripe cherry tomatoes for the best natural sweetness and flavor.
- Do not let the garlic brown while infusing the olive oil, as it can turn bitter.
- Lightly crushing the tomatoes helps create a naturally thick and rustic sauce.
- Feel free to adjust the amount of crushed red pepper flakes for more or less heat.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
