This Easy Cherry Tomato and Basil Pasta is bright and fresh! With juicy cherry tomatoes and fragrant basil, it’s a simple dish that’s perfect for a quick dinner.
This pasta is so fun to make! I love how the tomatoes burst while cooking. Serve it hot and maybe sprinkle a little cheese on top—yum!
Key Ingredients & Substitutions
Pasta: I recommend using short pasta like shells or fusilli; they hold the sauce nicely. If gluten-free is a priority, you can use gluten-free pasta or even spiralized zucchini for a lighter option.
Cherry tomatoes: Look for ripe, juicy cherry tomatoes. If they are not in season, grape tomatoes work well too. Canned diced tomatoes can be a quick substitute; just drain them first.
Basil: Fresh basil is a must for that aromatic flavor! If you have dried basil, you can use it, but reduce the amount since dried herbs are more concentrated.
Olive oil: Extra virgin olive oil enhances the flavor of the dish. If you want to switch it up, avocado oil is a great alternative that has a mild taste.
Fresh mozzarella: Bocconcini provides a creamy texture. If you can’t find them, cubed mozzarella or even ricotta can work just fine.
How Do I Make Sure My Cherry Tomatoes Burst Perfectly?
Getting those cherry tomatoes to burst creates a delicious sauce without a lot of effort! Here are some tips:
- Make sure to cut the tomatoes in half; this exposes the juice and helps them cook faster.
- Cook them over medium heat for about 5-7 minutes until they are soft and start to burst. Stir occasionally to ensure even cooking.
- If you want a deeper flavor, you can add a pinch of sugar to balance the acidity of the tomatoes.
This technique brings out the natural sweetness of the tomatoes. It transforms them into a lovely sauce for your pasta!
Easy Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
- 12 oz (340 g) pasta shells or your preferred short pasta
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 2 tbsp olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 cup fresh mozzarella balls (bocconcini)
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This easy recipe takes about 15 minutes of prep time and 15 minutes of cooking time, totaling about 30 minutes. It’s a quick and vibrant dish that’s perfect for weeknight dinners!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s al dente. Remember to reserve about half a cup of that starchy pasta water before draining the pasta!
2. Prepare the Garlic and Tomatoes:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, just until it’s fragrant. Don’t let it burn! Now, toss in the halved cherry tomatoes and cook, stirring occasionally, until they soften and start to burst—this should take about 5 to 7 minutes.
3. Make the Sauce:
Once the tomatoes are looking good, stir in the red pepper flakes, chopped basil, salt, and pepper. If you want a bit of moisture in your sauce, add a splash from the reserved pasta water to help bring it all together!
4. Combine Pasta and Sauce:
Now it’s time to add the drained pasta to the skillet. Toss everything together until your pasta is coated in the delicious sauce. If it seems too dry, don’t hesitate to drizzle in more pasta water to get the right consistency.
5. Plate and Serve:
Transfer your pasta to serving plates, then sprinkle the fresh mozzarella balls over the top. Add a light drizzle of olive oil, sprinkle freshly grated Parmesan, and if you fancy, some extra red pepper flakes for a kick!
6. Enjoy!
Serve immediately, garnished with extra fresh basil or parsley if you’d like. This dish is all about fresh and vibrant flavors—enjoy your lovely creation!
Bon Appétit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While this recipe calls for pasta shells, you can use any short pasta like fusilli, penne, or even whole wheat or gluten-free pasta. Just adjust the cooking time according to the package instructions.
What Can I Substitute for Cherry Tomatoes?
If cherry tomatoes are not available, you can use grape tomatoes as a substitute. Alternatively, canned diced tomatoes work in a pinch; just make sure to drain them before cooking!
How Should I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently over medium heat in a skillet, adding a splash of water or olive oil if it seems dry.
Can I Make This Dish Vegan?
Yes! To make this pasta vegan, simply omit the mozzarella and Parmesan cheese, or swap them out for plant-based cheese alternatives. You can still enjoy all the flavors by sticking with the cherry tomatoes, basil, and garlic!
