Pasta with Cherry Tomatoes

Ingredients

• 250 gspaghetti
• 30 ml (1/8 cup)extra-virgin olive oil
• 1 tablespoonminced garlic
• 200 gheirloom cherry tomatoes, halved
• 1 teaspoon or to tastesea salt
• 60 ml (1/4 cup)boiled pasta water
• 1 teaspoonoregano
• 1/2 teaspoonred chilli flakes
• to tastecrushed black pepper
• 1 handfulbasil, roughly chopped
• 60 ml (1/4 cup)grated Parmesan cheese

Instructions

1. 1

   Cook the spaghetti

   Bring a pot of salted water to the boil. Cook the spaghetti according to the packet instructions until just al dente, so it still has a slight bite and can finish cooking in the sauce. Reserve 60 ml (1/4 cup) of the pasta water.

2. 2

   Warm the oil

   While the pasta cooks, heat the olive oil in a large frying pan over a medium heat.

3. 3

   Soften the garlic

   Add the minced garlic and cook until fragrant, taking care not to let it brown.

4. 4

   Cook the tomatoes

   Add the halved cherry tomatoes and season with salt. Cook for a few minutes, until they soften and release their juices; aim for slight blistering while keeping their shape.

5. 5

   Simmer the sauce

   Stir in the reserved pasta water, oregano, chilli flakes and black pepper. Let the mixture simmer for 2 minutes.

6. 6

   Combine pasta and sauce

   Lift the cooked spaghetti straight from the pot into the pan with tongs or a slotted spoon, or drain it in a colander first. Toss until the strands are coated, then add the basil and stir gently to bring everything together.

7. 7

   Finish and serve

   Just before serving, top each plate with grated or shaved Parmesan. Drizzle with extra-virgin olive oil if desired, and serve with a slice of artisanal bread.

What is pasta with cherry tomatoes?

This is a simple Italian-style pasta dish built around tomatoes, olive oil, garlic and herbs. It suits the summer, when ripe tomatoes can bring plenty of flavour to a quick pan sauce.

This version works by cooking the tomatoes just until they soften and release their juices, then loosening those juices with pasta water. Basil and Parmesan add a fresh, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 664 calories, 21g protein, 101g carbs, 19g fat.

Most of the carbohydrates come from the spaghetti, while olive oil and Parmesan contribute much of the fat. The pasta and Parmesan also provide protein. For a more balanced plate, serve a portion with a simple side salad or extra vegetables.

Choosing the ingredients

Tomatoes: Heirloom cherry tomatoes are halved so they soften quickly but can still hold their shape. Use ripe ones for the best flavour.

Pasta: Spaghetti gives the sauce long strands to cling to. Keep the reserved pasta water nearby before draining.

Cheese and herbs: Parmesan brings a salty, savoury finish, while basil adds freshness. Add the basil near the end to preserve its aroma.

Keep the garlic gentle

Garlic: Warm it in the oil over medium heat only until fragrant. If it browns, it can turn bitter and overpower the tomatoes.

Tomatoes: Give them a few minutes in the pan to soften and blister slightly. Avoid cooking them until they collapse completely if you want some pieces to remain intact.

Use the pasta water

Starchy water: Reserve 60 ml before draining the spaghetti. Its starch helps the tomato juices and olive oil cling to the pasta.

Sauce texture: Simmer the water with the herbs and seasonings for 2 minutes, then toss the pasta through the sauce. If the finished pasta seems too dry, add a little more pasta water, though the recipe specifies 60 ml.

Aim for al dente

Pasta: Follow the packet timing and check for a slight bite before draining. The spaghetti will cook a little further when tossed with the hot sauce.

Tomatoes: Look for softened flesh and a little blistering, with some shape remaining. This gives the dish both juicy sauce and distinct tomato pieces.

Serve it straight away

Timing: Start the sauce while the spaghetti cooks so both are ready to combine while hot. Tossing them together in the pan helps coat the strands evenly.

On the side: Serve with a slice of artisanal bread, as suggested in the method. Add the Parmesan just before serving.

Recipe notes & tips

• Salt the pasta water before adding the spaghetti.
• Measure out the pasta water before draining the spaghetti.
• Keep the garlic moving in the pan and take care not to brown it.
• Cut the tomatoes in half so they soften readily in the pan.
• Toss the pasta with the sauce while both are hot.
• Add the Parmesan at the table for a fresh finish.

Variations

• Add courgette: Slice it thinly and cook it with the tomatoes until tender.
• Add olives: Stir in sliced olives with the herbs for a briny note.
• Use another pasta: Try linguine or another long pasta and cook it to the packet instructions.
• Make it milder: Leave out the chilli flakes.
• Add extra herbs: Finish with a little more basil just before serving.

Common mistakes to avoid

• Browning the garlic: Cook it only until fragrant over medium heat so it does not become bitter.
• Overcooking the spaghetti: Stop at just al dente because it continues cooking in the sauce.
• Draining away the pasta water: Set aside 60 ml before draining to help bring the sauce together.
• Collapsing the tomatoes: Cook them only until soft and slightly blistered if you want them to retain their shape.
• Adding basil too early: Stir it in after tossing the pasta so its fresh flavour remains noticeable.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan with a splash of water to loosen the sauce; add fresh basil or Parmesan after warming if you have some.

Frequently asked questions