Cherry Tomato Pasta - Easy & Delicious in 15 Minutes!

Ingredients

• 160 g (5.5 oz)pasta, such as spaghetti
• 400 g (14 oz)cherry tomatoes or baby grape tomatoes
• 2 largegarlic cloves
• 2 tablespoons (30 ml)extra virgin olive oil
• A handfulfresh basil leaves
• To tastesalt
• Optional, to tastered pepper flakes
• Optional, to tastefreshly grated Parmesan cheese

Instructions

1. 1

   Gently cook garlic

   Finely dice the garlic and add it to a large skillet or saucepan with the olive oil. Sauté over a low heat, taking care not to let the garlic burn. If using red pepper flakes, add them now.

2. 2

   Cook tomatoes

   Halve or quarter the tomatoes, depending on their size, and add them to the pan. Season well with salt and cook over a medium heat. At the same time, boil the pasta in a large pan of heavily salted water.

3. 3

   Make the sauce

   When the tomatoes begin to blister, gently press some with the back of a wooden spoon to release their juices. Add a ladleful of pasta water and keep cooking the tomatoes to form the sauce.

4. 4

   Finish the pasta

   Check the pasta packet instructions and drain the pasta 2 minutes before it would be al dente. Add it straight to the tomato pan with a good splash of pasta water. Tear in the basil, toss everything together and keep stirring until the pasta finishes cooking. Add more pasta water if needed. If using Parmesan, stir some through the pasta.

5. 5

   Taste and serve

   Taste the pasta and, once it is cooked to your liking, drizzle with extra virgin olive oil. Serve garnished with basil leaves and, if you like, Parmesan.

What is cherry tomato pasta?

This is a quick pasta dish inspired by Italian home cooking, built around fresh tomatoes rather than a long-simmered sauce. The tomatoes soften in the pan and release their juices, which combine with olive oil and pasta water.

Fresh basil brings a fragrant finish, while cooking the pasta directly in the sauce for its final minutes helps the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 461 calories, 13g protein, 69g carbs, 15g fat.

Most of the carbohydrates come from the pasta, while olive oil supplies most of the fat. Pasta also contributes protein, with smaller amounts from the tomatoes and optional Parmesan. Pair a serving with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Tomatoes: Cherry or baby grape tomatoes both work; halve or quarter them so they soften quickly. Mixed-colour tomatoes can add variety to the finished dish.

Pasta: Spaghetti is suggested, but the method also suits other pasta shapes. Cook it in well-salted water and keep some cooking water for the sauce.

Basil and garlic: Fresh basil gives the dish its aromatic finish, while gently cooked garlic flavours the oil without dominating it.

Keep the garlic gentle

Low heat is important when sautéing the diced garlic. Stir it and watch closely; browned or burnt garlic can make the oil taste bitter.

Add the optional red pepper flakes at this stage so their flavour has time to infuse into the oil.

Build a quick tomato sauce

Blistered tomatoes should look softened and lightly marked. Pressing some of them with a wooden spoon releases juice while leaving other pieces intact.

Pasta water helps bring the tomato juices and olive oil together. Add it gradually as you toss, using more if the pan looks dry.

Finish with the pasta

Drain the pasta about 2 minutes before the packet's al dente time, then let it finish cooking in the sauce. Keep stirring so it cooks evenly and takes on the tomato juices.

Basil is torn into the pan near the end to preserve its fresh aroma. Parmesan is optional and can be stirred through or served at the table.

Serving ideas

Serve the pasta straight away while the sauce is glossy and the basil is fresh. Add extra basil or grated Parmesan at the table if desired.

For a more substantial meal, serve it with a green salad or cooked vegetables alongside.

Recipe notes & tips

• Reserve pasta water before draining so you can loosen the sauce as needed.
• Cut larger tomatoes into quarters to help them cook at a similar pace to smaller ones.
• Use a large pan so the pasta can be tossed with the sauce without spilling.
• Taste the sauce before serving and adjust the salt to suit your palate.
• Tear the basil by hand and add it near the end of cooking.

Variations

• Add chilli: Stir red pepper flakes into the oil with the garlic for a little heat.
• Finish with Parmesan: Stir freshly grated Parmesan into the pan or scatter it over each serving.
• Use another pasta shape: Swap spaghetti for a short pasta shape and follow its packet cooking time.
• Try mixed tomatoes: Use different-coloured cherry tomatoes for variety.
• Add extra basil: Tear more fresh leaves over the pasta just before serving.

Common mistakes to avoid

• Burning the garlic: Keep the heat low and stir it frequently so it flavours the oil without browning too much.
• Skipping the pasta water: Reserve some before draining to help the sauce coat the pasta.
• Overcooking the pasta: Drain it 2 minutes before its al dente time so it can finish in the pan.
• Leaving the tomatoes whole: Halve or quarter them so they soften and release their juices promptly.
• Adding basil too early: Stir it in near the end to keep its fresh flavour.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water, stirring until warmed through.

Frequently asked questions