Are you looking for a simple, flavorful pasta recipe? Look no further than this 20-Minute Cherry Tomato Basil Pasta! Garlic is gently fried in extra-virgin olive oil and infuses it with flavor. Blistered cherry tomatoes, crushed red pepper flakes, and fresh basil complete the profile. The whole dish is finished with salty parmesan cheese. Made with few ingredients and little cooking time, this pasta with cherry tomatoes, garlic, and basil is the perfect everyday meal!
Some days, nothing hits the spot more than a bowl of pasta. This cherry tomato basil pasta delivers in flavor and deliciousness. And it is a breeze to make! It is ready in just twenty minutes' time, which makes it an ideal weeknight meal or quick option to throw together on the weekend.
Whole wheat pasta is tossed in a garlic-infused olive oil with blistered tomatoes and fresh basil. There is subtle heat from crushed red pepper flakes and a delightful saltiness from the freshly grated parmesan cheese. This pasta with cherry tomatoes and basil is one that you will want to add to your regular rotation. It is so easy to make and tastes utterly delicious!
If you have extra cherry tomatoes to use up, try my Cherry Tomato Caprese Salad or Healthier BLT Pasta Salad!
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Why You Will Love This Pasta
- Simple - Often, the simple recipes are the best ones. This simple pasta uses only seven ingredients (not including salt and pepper). It tastes of sweet tomatoes, garlic, and olive oil. Finished with fragrant basil and salty parmesan cheese, this pasta is one you will want to make again and again.
- Few Ingredients - This recipe is made with pantry staples and everyday produce.
- Quick and Easy - With minimal cooking time and few ingredients, this pasta is ready in just twenty minutes time!
- Weeknight Meal - This 20-minute pasta is an easy weeknight meal option that feeds six. (It also makes great leftovers too.)
- Delicious - Garlic permeated olive oil, burst tomatoes, and fresh basil infuse this simple pasta with tons of flavor. You will not want to put your fork down!
Ingredients and Substitutions
- Whole Wheat Pasta - I love whole wheat pasta for its added nutrition. Use whatever dried pasta you would like.
- Extra-Virgin Olive Oil - Olive oil is a vital component in this recipe and its flavor. Be sure to use extra-virgin olive oil and avoid cheap, bitter oil.
- Cherry Tomatoes (or Grape Tomatoes)
- Garlic - Like Aglio e Olio, the garlic is sliced thin and cooked in oil. It permeates its addictive flavor into the olive oil as it cooks.
- Fresh Basil - If using dried basil, add ½ teaspoon in with the crushed red pepper flakes.
- Crushed Red Pepper Flakes (optional)
- Parmesan Cheese (grated)
- Salt and Pepper - To taste.
Instructions
1 - Cook the pasta according to the package instructions until al dente.
2 - In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook until almost golden, keeping a watchful eye not to burn it. Stir in the red pepper flakes. Carefully add the tomatoes, cook until tender and slightly blistered. Turn off the heat.
3 - Add the cooked pasta and ⅓ cup of parmesan cheese, toss until fully incorporated. Finally, gently toss in the basil. Season with salt and pepper.
4 - Serve with additional parmesan cheese and fresh basil.
Equipment
- Large Skillet - You will need a wide set skillet to cook the garlic-tomato sauce. I love this Cuisinart Chef's Classic Nonstick Hard-Anodized 12-Inch Pan. It comes with a lid too.
- Large Pot - Boil the pasta in a large pot like this Cuisinart Stockpot.
- Tongs - The easiest method of mixing this pasta together is tossing it with tongs. Choose a large set like this one.
Tips for Success
SALT YOUR WATER - Wait to salt your water until it is boiling, then add the pasta.
RESERVE PASTA WATER - For an extra creamy texture, add a small quantity of pasta water as you mix the pasta together. Starchy pasta water is great for reheating leftovers too!
USE ANY PASTA - While the recipe specifies whole wheat pasta, use whatever type and form of pasta you would like. Be sure that it is a 16-ounce package/box.
Variations
- Add fresh spinach.
- Serve with cooked chicken or {rinsed and drained} chickpeas for added protein.
- Toss in mozzarella pearls at the end of cooking.
Try this version, Bucatini Pomodoro, made with canned tomatoes
Other Pasta Recipes You Will Love
Storing & Reheating
- STORE - Transfer cooled pasta to an airtight container. Store in the refrigerator for up to 3 days.
- REHEAT - This pasta reheats easily.
- Microwave: Heat for 1 to 2 minutes, until heated through.
- Stovetop: In a skillet over medium heat, add 1-2 teaspoon of olive oil (depending on the amount of pasta). Add pasta and a tablespoon of reserved starchy pasta water (to make it creamy). Toss to coat. Cook until heated through. *If you do not have pasta water, just heat with olive oil.
FAQ
Yes, this recipe is completely versatile to any pasta. Use your favorite kind or whatever you have on hand.
Place the bunch, stems down, into a small jar with water. Cover the whole thing, or at least the leaves, with a plastic bag. Store it in the refrigerator for up to a week.
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📖 Recipe
20-Minute Cherry Tomato and Basil Pasta
Equipment
Ingredients
- 1 lb whole wheat pasta
- ⅓ cup extra-virgin olive oil
- 4 cloves garlic sliced thin
- ¼ teaspoon crushed red pepper flakes
- 2 pints cherry (or grape) tomatoes halved
- ⅓ cup parmesan cheese grated
- 1 oz fresh basil torn or gently chopped
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook until almost golden, keeping a watchful eye not to burn it. Stir in the red pepper flakes. Carefully add the tomatoes, cook until tender and slightly blistered. Turn off the heat.
- Add the cooked pasta and ⅓ cup of parmesan cheese, toss until fully incorporated. Finally, gently toss in the basil.
- Season with salt and pepper, to taste.
- Serve with additional parmesan cheese and fresh basil.
Notes
- STORE - Transfer cooled pasta to an airtight container. Store in the refrigerator for up to 3 days.
- REHEAT - This pasta reheats easily.
- Microwave: Heat for 1 to 2 minutes, until heated through.
- Stovetop: In a skillet over medium heat, add 1-2 teaspoon of olive oil (depending on amount of pasta). Add pasta and a tablespoon of reserved starchy pasta water (to make it creamy). Toss to coat. Cook until heated through. *If you do not have pasta water, just heat with olive oil.
Nutrition
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