Cherry Tomato Pasta – Fresh and Easy 30-Minute Meal
This Cherry Tomato Pasta is an easy, reliable meal I make when I want something fresh, simple, and full of flavor with minimal effort. It starts with sweet cherry tomatoes slowly cooking on the stovetop until they burst and turn into a light, juicy sauce with garlic and olive oil. The smell alone is enough to make you want to grab a fork right away.
Ingredients
- 14 oz (400g) pasta (spaghetti or short pasta)
- 28 oz (800g) cherry tomatoes
- 4 tbsp (60g) olive oil
- 3 garlic cloves , sliced
- 1/2 tsp chili flakes
- Salt and freshly ground black pepper
- fresh basil
- 1/4 cup (25g) grated Parmesan , plus extra for serving
Instructions
- Bring a large pot of salted water to a boil. Prepare the ingredients.
- Cook pasta until al dente. Reserve about 1 cup pasta water.
- Heat olive oil in a wide pan over medium heat.
- Add garlic and chili flakes.
- Cook gently until fragrant, for about 30–60 seconds.
- Add cherry tomatoes, a pinch of salt and freshly ground black pepper.
- Let them cook undisturbed for a few minutes, then start stirring occasionally.
- After about 5–8 minutes, they’ll soften and burst.
- Lightly press some with a spoon to release juices.
- Let it simmer until you get a chunky, saucy consistency, for a few more minutes.
- Add drained pasta straight into the pan.
- Add Parmesan, and torn basil. Splash in some pasta water.
- Toss everything together until glossy and emulsified.
- Top with more grated Parmesan and fresh basil. Serve immediately.
Nutrition
Serving: 1 servingCalories: 477kcalCarbohydrates: 64.1gProtein: 15.33gFat: 18.34gSaturated Fat: 3.411gTrans Fat: 0.072gCholesterol: 79mgSodium: 182mgPotassium: 682mgFiber: 4.9gSugar: 5.28gVitamin A: 1917IUVitamin C: 28mgCalcium: 106mgIron: 4.11mg