20-Minute Cherry Tomato Pasta
Make the most of your summer garden tomatoes and serve this simple and delicious cherry tomato pasta! Every bite sings with creamy tomato sauce, rich notes of parmesan, a little heat from red pepper flakes, and fresh basil. It’s the tastiest and easiest pasta dish!
Servings 4
Calories
Ingredients
- 1 lb pasta noodles I used Mezze Maniche, you can also use rigatoni, rollatini, or fussili.
- 3 Tablespoon olive oil
- 6 large garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 3 Tablespoons chopped fresh basil
- 1 heaping cup Parmigiano Reggiano, use freshly grated
- 1 healthy pinch red pepper flakes
- salt & black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Then add the pasta and cook according to the package instructions for al dente. Using a metal cup or ladle, reserve 1 1/2 to 2 cups of pasta water before draining the pasta.
- Saute the garlic: In a large saucepan, saute the minced garlic in olive oil for 30-60 seconds.
- Add the tomatoes: Then add the tomatoes, cook for a minute or two then add a healthy pinch of salt and red pepper flakes and cook for about 10 minutes. While the tomatoes start to cook, use the back of a wooden spoon to crush any tomatoes that need to be broken down.
- Add the pasta to the tomatoes and cheese: When the pasta and the tomatoes are done, add the pasta to the cooked tomatoes/sauce. Then add the fresh chopped basil, freshly grated Parmigiano Reggiano, a healthy pinch of black pepper, and 1/2 to 1 cup of pasta water (or as needed). Toss together until everything is coated and creamy, and if the sauce is too dry, add more pasta water.
- Taste and serve: Taste, add more red pepper flakes or black pepper if needed, and then enjoy!
Video
Notes
Use healthier pasta. Instead of regular wheat pasta, use whole-grain pasta (my favorite brand) or chickpea pasta. For gluten-free, I like jovial!