If you’re looking for a quick and easy meal that’s perfect for a summer day, cherry tomato and basil pasta is the way to go! All you need are a few simple ingredients: pasta, olive oil, garlic, cherry tomatoes, and fresh basil. The combination of sweet tomatoes and fragrant basil with the garlic and pasta is simply divine. Give it a try and you won’t be disappointed!
- Cherry tomatoes you can substitute with grape tomatoes or any other small tomato. This easy pasta would be perfect and beautiful if you use yellow, orange, or any color combination.
- Basil, look for very fresh basil.
- Pasta, any pasta, will do. I like spaghetti, angel hair, or bucatini.
- Extra virgin olive oil is best for this simple pasta recipe.
How to make pasta sauce with cherry tomatoes?
First, bring to a boil a large pot filled with water. When it boils, add a big pinch of salt and add the pasta; cook until al dente (follow the package directions)—meanwhile, the pasta cooks in a large pan over medium heat. Add the olive oil and the tomatoes.
When they start to burst, add the garlic and a big pinch of salt and let them in the pan for 5 minutes until all the juices from the tomatoes come out. The garlic will get soft and infuse the tomatoes with all its flavors.
The pasta should be ready by this point, but there is no need to drain it. Add the cooked pasta to the cherry tomato saucepan with a pair of kitchen thongs or a slotted spoon. Mix and tear the basil leaves on top.
💡TIP If your cherry tomatoes need a little help to burst, smash them with the back of a wooden spoon.
Pasta Cooking: Achieve Perfection, al Dente
Cooking pasta al dente is an art everyone can master with a bit of attention and practice. Follow these steps:
Fill a large pot with water and bring it to a boil. Make sure there is enough water for the pasta to move freely.
Once the water is boiling, add a generous amount of salt. The salty water will enhance the flavor of the pasta.
Add the Pasta
Add the pasta of your choice to the boiling water. Stir with a wooden spoon to prevent sticking.
Check the package instructions for the recommended cooking time. However, testing a minute earlier is good to ensure the pasta is al dente.
Take out a piece of pasta and taste it. It should be firm but not hard, that is, al dente.
Tips & Tricks
- If you like spicy pasta sauces, add a pinch of dried chili peppers to the sauce or finish it by sprinkling red pepper flakes.
- Use this cherry tomato pasta recipe as a base for your favorite grilled protein or grilled vegetables.
- If the pasta is a bit dry, stir in a quarter cup of pasta water; it will absorb and make it creamy.
- Add a drizzle of balsamic vinegar, lemon zest, a handful of arugula or spinach, and a mix of your favorite chopped herbs.
- Finish with freshly cracked black pepper, vegan parmesan cheese, a drizzle of extra virgin olive oil, and more fresh basil.
- Serve with a fresh green salad with a simple vinaigrette or a good kale salad.
💡How to store leftovers? Store the pasta leftovers in an airtight food container. It will last up to three days in the fridge. Reheat in a pan with a teaspoon of olive oil.
Other summer recipes that you may like:
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20-minute cherry tomato and basil pasta (vegan)
- ¼ cup olive oil
- 1 lb cherry tomatoes
- 4 garlic cloves, sliced
- 4 large sprigs basil, torn if large
- salt, a good pinch
- 12 oz spaghetti
- First, bring to a boil a large pot filled with water. When it boils, add a big pinch of salt and add the pasta; cook until al dente (follow the package directions). Meanwhile, the pasta cooks in a large pan over medium heat. Add the olive oil and the tomatoes.12 oz spaghetti
- When they start to burst, add the garlic and a big pinch of salt and let them in the pan for 5 minutes until all the juices from the tomatoes come out. The garlic will get soft and infuse the tomatoes with all its flavors.¼ cup olive oil, 1 lb cherry tomatoes, 4 garlic cloves, sliced, salt, a good pinch
- The pasta should be ready by this point, but there is no need to drain it. With a pair of kitchen thongs or slotted spoon, start adding the cooked pasta to the cherry tomato saucepan. Mix and tear the basil leaves on top.4 large sprigs basil, torn if large
How to Store
- Cool First: Before storing, ensure the pasta is completely cooled to prevent bacterial growth.
- Airtight Containers: Use airtight glass containers to store the pasta in the refrigerator.
- Storage Time: The pasta will stay fresh in the refrigerator for up to 3 days.
Ingredient Substitute Options
- Pasta: If you don’t have wheat pasta, you can use rice pasta, quinoa pasta, or even lentil pasta for a more protein-rich option. Use only pastas that you’ve tried before, gluten free pastas behave differently than regular pasta.
- Cherry Tomatoes: If you don’t have cherry tomatoes, grape tomatoes or even Roma tomatoes cut into small pieces are a good alternative.
- Fresh Basil: If you don’t have fresh basil, you can use dried basil, although the flavor will differ slightly. Other herbs like oregano or parsley can also work.
- Olive Oil: If you prefer another type of oil, avocado or coconut oil are good alternatives, although they will slightly change the flavor.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.