Description
Burst Cherry Tomato Pasta is a vibrant and flavorful Italian-inspired dish featuring al dente pasta tossed in a warm, fragrant sauce of bursting cherry tomatoes, garlic, crushed red pepper flakes, fresh basil, and Parmesan cheese. Ready in just 30 minutes, this easy-to-make recipe combines simple ingredients to create a deliciously comforting meal perfect for weeknight dinners or casual gatherings.
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
- 1 cup basil leaves
- 1 oz. fresh grated Parmesan (about â…“ cup, plus more for serving)
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta well and drizzle with a little olive oil to prevent sticking. Set aside while preparing the sauce.
- Infuse Olive Oil with Garlic: Heat a medium saucepan over low heat. Add the olive oil and the smashed garlic cloves. Cook gently until the garlic becomes fragrant and soft without browning, to release its flavor into the oil.
- Add Tomatoes and Seasonings: Once the garlic is softened and aromatic, add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the saucepan. Increase heat to medium and stir to combine all ingredients.
- Burst the Tomatoes and Thicken Sauce: Cook the mixture for about 10 minutes, stirring frequently. The tomatoes will begin to burst open. Use the back of a wooden spoon or a potato masher to crush some of the tomatoes, helping to create a chunky sauce. Continue cooking until the sauce thickens slightly.
- Combine Pasta and Sauce: Pour the hot tomato sauce over the prepared pasta. Add the grated Parmesan cheese and stir well to coat the pasta completely and allow the cheese to melt into the sauce.
- Add Fresh Basil and Serve: Stir in the fresh basil leaves, then divide the pasta among individual bowls. Garnish with additional Parmesan cheese and freshly ground black pepper as desired. Serve warm.
Notes
- Use cherry tomatoes at room temperature for better bursting and more flavorful sauce.
- Be careful not to brown the garlic, as it will turn bitter. Low heat is key.
- Crushing the tomatoes as they cook helps achieve a perfect texture between chunky and saucy.
- Feel free to substitute gluten-free pasta if needed to make this recipe gluten-free.
- Leftover pasta can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of water or olive oil.
