This Cherry Tomato and Basil Pasta is a colorful and fresh dish that’s super easy to make! Juicy cherry tomatoes burst with flavor and pair perfectly with fragrant basil.
You really can’t go wrong with this combo. It’s like summer on a plate! 😄 I love tossing everything together in just a few minutes for a quick weeknight dinner.
The best part? It’s light, tasty, and perfect for using up those lovely tomatoes! A sprinkle of cheese on top makes it even better—yum!
Key Ingredients & Substitutions
Pasta: I suggest using orecchiette for its unique shape that holds sauce well. However, you can easily swap it with spaghetti, penne, or your favorite pasta. The key is to ensure whatever you choose cooks al dente!
Cherry Tomatoes: Fresh cherry tomatoes give the best flavor, but you can also use grape tomatoes if they’re available. In a pinch, canned diced tomatoes work too, just drain them well to avoid excess moisture.
Olive Oil: Extra virgin olive oil is ideal for its rich flavor. If you’re low on olive oil, you might use canola or avocado oil, but olive oil adds a special touch to the dish.
Garlic: Fresh garlic adds a warm aroma. If you only have garlic powder, use about 1/4 teaspoon, but be aware that fresh garlic provides a stronger flavor.
Basil: Fresh is best for this recipe, but if you have dried basil, you can use it too—just remember that dried is more concentrated, so use about 1 teaspoon. Fresh basil adds that bright flavor that makes the dish pop!
Cheeses: Bocconcini gives a lovely creaminess. You can substitute with feta for a tangy flavor or omit cheese entirely if you prefer a vegan option. Parmesan can also be skipped—nutritional yeast works well too!
How Do You Create a Delicious Tomato Sauce Without It Being Too Dry?
Achieving the right sauce consistency is crucial! Start by reserving some pasta water before draining—this starchy liquid helps bind the pasta and sauce together. When you combine your cooked pasta with the tomato mixture, add a splash of this reserved water slowly, mixing until it reaches a creamy texture.
- Cook tomatoes down until they burst to release their juices.
- Salt not only enhances flavor but also helps to draw moisture from the tomatoes.
- Don’t be afraid to keep adding small amounts of reserved pasta water until you find your perfect consistency!
By focusing on these tips, you can enjoy a delightful pasta dish that is never dry!
How to Make Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
For the Pasta:
- 300g pasta (e.g., orecchiette or any preferred shape)
- 400g cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
- 150g fresh mozzarella balls (bocconcini), halved
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Optional: Balsamic glaze for drizzling
How Much Time Will You Need?
This Cherry Tomato and Basil Pasta takes about 15 minutes to prepare and 15 minutes to cook, totaling around 30 minutes. You’ll have a fresh, delicious meal ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add your pasta and cook it according to the package instructions until it’s al dente. Just before draining, save about 1 cup of the pasta water. Then drain the pasta and set it aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about a minute until it gets fragrant. Be careful not to let it burn!
3. Cook the Cherry Tomatoes:
Add the halved cherry tomatoes and red pepper flakes to the skillet. Cook everything together for about 5-7 minutes, stirring occasionally. You’ll want to see the tomatoes soften and start to burst open.
4. Season the Mixture:
Once the tomatoes are cooked, sprinkle in some salt and pepper. If you like, you can also add a splash of the reserved pasta water to create a little sauce.
5. Combine Pasta and Tomato Mixture:
Add the drained pasta to the skillet with the tomatoes. Toss everything together and stir in the chopped basil leaves. If it looks a bit dry, gradually mix in more reserved pasta water until you get the consistency you want.
6. Add the Mozzarella:
Remove the skillet from heat and gently fold in the halved mozzarella balls. They will start to melt slightly from the warmth of the pasta.
7. Serve and Garnish:
Dish out the pasta onto plates. Top each serving with some grated Parmesan cheese and extra fresh basil leaves. If you’re feeling fancy, drizzle some balsamic glaze on top!
8. Enjoy!
Dig in and savor your delicious Cherry Tomato and Basil Pasta! It’s fresh, easy to make, and oh-so-tasty!
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While orecchiette works beautifully, you can substitute with any pasta shape you prefer, such as penne, fusilli, or spaghetti. Just make sure to adjust the cooking time according to the package instructions for the pasta you choose.
What If I Don’t Have Fresh Basil?
No worries! Dried basil can be a good substitute in a pinch. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil called for. Just add it while sautéing the garlic to help release its flavors. Keep in mind that the taste will be slightly different, but still delicious!
How Can I Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and warm it in the microwave or on the stove, stirring occasionally to prevent drying out.
Can I Add Protein to This Dish?
Definitely! This pasta pairs beautifully with grilled chicken, shrimp, or even chickpeas for a vegetarian option. Just cook your protein separately and add it to the pasta during the final mixing stage for a complete meal.
