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FAQ
How much pasta and tomatoes should I use for 4 servings?
For 4 servings, use about 1 pound of pasta and 2-3 cups of cherry tomatoes (roughly 1.5-2 pints). You’ll want about 3-4 cloves of garlic, 1/4 cup olive oil, and a good handful of fresh basil leaves. Don’t worry about being exact – this recipe is very forgiving and you can adjust based on what you have!
My cherry tomatoes aren’t bursting – what am I doing wrong?
This is totally normal! Some tomatoes are firmer than others. Keep cooking them for a few more minutes, and gently press down on a few with your spoon to help them along. If they’re still stubborn after 10-12 minutes, that’s fine – they’ll still taste amazing. The key is getting them hot and slightly softened, not necessarily completely burst.
The pasta seems dry when I toss it with the tomatoes – help!
No worries! This is exactly why you saved that pasta water – it’s your secret weapon. Add a splash (or two) of the starchy pasta water and toss vigorously. The starch helps create a silky sauce that coats the pasta. Keep adding small amounts until it looks glossy and properly sauced, not dry or clumpy.
Can I make this ahead for meal prep?
Yes, but with a small tweak! Cook the pasta and tomato base as directed, but hold off on adding the fresh basil and cheese until you’re ready to eat. Store the pasta in the fridge for up to 3 days, then when reheating, add a splash of water or olive oil and warm gently in a skillet. Toss in fresh basil and cheese right before serving for the best flavor.
What should I do if I accidentally burned the garlic?
If your garlic turns brown or bitter, don’t panic – just start over with fresh oil and garlic. Burned garlic will make the whole dish taste bitter, so it’s worth the extra few minutes to get it right. Keep the heat at medium and watch it closely – you want it golden and fragrant, not brown. The garlic should sizzle gently, not aggressively.
Cherry Tomato and Basil Pasta
Ingredients
- Cherry Tomatoes Sweet little flavor bombs! Use grape tomatoes if needed.
- Fresh Basil The soul of the dish. Use fresh for best flavor.
- Pasta Spaghetti or linguine recommended. Use gluten-free if needed.
- Olive Oil
- Garlic Sliced or minced for flavor.
- Red Pepper Flakes Optional for heat.
- Parmesan Cheese Use real Parmigiano-Reggiano for best results.
- Salt & Pepper
Instructions
- Bring a pot of salted water to a boil. Cook pasta until al dente and reserve a cup of pasta water before draining.
- Cook garlic in olive oil, add cherry tomatoes, salt, and pepper. Cook until tomatoes burst and release juices.
- Sprinkle red pepper flakes for a kick.
- Toss drained pasta with tomatoes in a skillet. Add reserved pasta water. Toss until coated and saucy.
- Add fresh basil, Parmesan, salt, pepper, and extra olive oil. Serve hot.