This Easy Cherry Tomato and Basil Pasta is a fresh and colorful dish! Juicy cherry tomatoes burst with flavor while fragrant basil adds a nice touch. Plus, it’s quick to make!
You can get dinner on the table in no time, which is perfect for those busy nights. I love tossing in some parmesan cheese at the end for that extra yum factor—so good! 🍝
Key Ingredients & Substitutions
Pasta: I love using pasta shells for this recipe because they hold the sauce beautifully. You can also use spaghetti or penne if you prefer. Gluten-free pasta works well too, just make sure to adjust cooking times according to the package instructions.
Cherry Tomatoes: Their sweet and juicy flavor is key! If you can’t find fresh cherry tomatoes, canned diced tomatoes are a good substitute. Just reduce cooking time to prevent them from getting too mushy.
Garlic: Fresh garlic brings so much flavor! If you don’t have fresh, garlic powder can work, but it’s best to use less (maybe 1/4 tsp) since it’s more concentrated.
Basil: Fresh basil is wonderful here, but you can substitute with dried basil in a pinch. Use about 1 tsp of dried basil and add it when you cook the tomatoes for the best flavor.
Fresh Mozzarella: The soft, creamy texture is perfect! If you’re out of mozzarella, try goat cheese or feta cheese for a different twist.
How Do I Get the Perfect Sauce Consistency?
Getting that ideal sauce to coat your pasta can be tricky, but it’s all in the technique. Here’s a detailed breakdown to help you achieve it:
- Start by reserving some of the pasta water before draining the cooked pasta. This starchy water helps create a silky texture.
- When you mix in the pasta with the sauce, do it over low heat to help everything combine evenly.
- Add in the reserved pasta water gradually, stirring gently. Adding a little at a time lets you control the sauce’s thickness.
Remember, the sauce should cling to the pasta without being watery. With this approach, you’ll get a deliciously coated dish every time!
Easy Cherry Tomato and Basil Pasta
Ingredients:
- For the Pasta:
- 12 oz (340 g) pasta shells or your favorite pasta shape
- For the Sauce:
- 1 pint (about 2 cups) cherry tomatoes, halved (use yellow or red)
- 2 tbsp olive oil, plus more for drizzling
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- For the Topping:
- 1/2 cup fresh basil leaves, chopped
- 4 oz fresh mozzarella balls (bocconcini or ciliegine)
- 1/4 cup freshly grated Parmesan cheese
- Optional: freshly ground black pepper and extra red pepper flakes for garnish
Time Needed:
This Easy Cherry Tomato and Basil Pasta will take about 20 minutes from start to finish. You’ll spend about 10 minutes preparing and cooking the pasta and sauce, and then just a few minutes assembling and serving. It’s quick, fresh, and sure to impress!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Don’t forget to reserve 1/2 cup of pasta water before draining; this will help create a lovely sauce later!
2. Prepare the Sauce:
While the pasta is cooking, grab a large skillet and heat up 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1 minute, just until the garlic becomes fragrant—be careful not to let it brown, as it can become bitter.
3. Cook the Tomatoes:
Now it’s time to add the halved cherry tomatoes to the skillet. Season them with salt and pepper and cook for about 5-7 minutes. This will allow the tomatoes to soften and release their natural juices, forming a light and delicious sauce.
4. Combine Everything:
Once the tomatoes are ready, add the drained pasta directly into the skillet, along with the chopped basil. Toss everything together gently to combine. If the mix seems dry, add a splash of the reserved pasta water a little at a time until you achieve a silky sauce that clings to the pasta.
5. Serve It Up:
Remove the skillet from the heat and transfer the pasta to serving plates. Top each plate with fresh mozzarella balls, a drizzle of olive oil, a generous sprinkle of grated Parmesan cheese, and additional red pepper flakes and black pepper if you’d like. Be as generous or as modest as your heart desires!
6. Enjoy!
Dig right in and savor the fresh flavors of your Easy Cherry Tomato and Basil Pasta! Perfect for a quick weeknight dinner or a special occasion.
FAQ: Easy Cherry Tomato and Basil Pasta
Can I Use Other Types of Pasta?
Absolutely! While this recipe works beautifully with pasta shells, you can use spaghetti, penne, or any pasta shape you prefer. Just be sure to adjust the cooking time according to the package instructions for al dente perfection!
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, simply omit the mozzarella and Parmesan cheese or substitute with plant-based cheese alternatives. You might also want to add nuts or seeds for extra flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so slowly on the stove or in the microwave. You can add a splash of water or olive oil to loosen the sauce if needed.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or sautéed chickpeas would be fantastic additions. Just cook the protein separately and toss it in with the pasta during the last steps for a complete meal!
