Description
This quick and easy cherry tomato pasta sauce captures the essence of summer. Juicy tomatoes burst with flavor, mingling with fragrant garlic, fresh basil, and rich Parmesan to create a light yet satisfying meatless dinner—perfect for any night of the week.
Ingredients
10 ounces short pasta such as mezzi rigatoni, penne, orecchiette, or fusilli
2 tablespoons olive oil
4 large garlic cloves, finely chopped
1 and 1/2 pounds cherry tomatoes, halved
1/2 cup grated Parmigiano Reggiano
6 to 8 fresh basil leaves
Salt and freshly ground black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of the pasta water and drain.
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In a large skillet, heat olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute, just until fragrant.
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Add the cherry tomatoes to the pan and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until the tomatoes burst. Lightly smash them with the back of a spoon to release their juices.
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Add the drained pasta to the skillet and stir well to coat with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
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Turn off the heat and stir in the grated Parmigiano Reggiano and torn basil leaves. Taste and adjust seasoning as needed.
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Serve hot with extra Parmesan on top, if desired.
Notes
Use high-quality olive oil and ripe cherry tomatoes for the best flavor.
This dish is very customizable—try adding red pepper flakes for a spicy kick or a handful of baby spinach at the end for added greens.
Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian