Fresh Burst Cherry Tomato Pasta: A Simple Weeknight Meal (Print Version)

Fresh Burst Cherry Tomato Pasta recipe. Quick, flavorful, and so easy for weeknights. My go-to for vibrant, comforting dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Pasta & Produce Base

01 - 12 oz linguine or spaghetti
02 - 2 pints (about 4 cups) cherry tomatoes, halved or left whole if small

→ Aromatics & Flavor Builders

03 - 4 cloves garlic, minced
04 - 1/4 cup extra virgin olive oil
05 - 1/2 tsp red pepper flakes (or more, to taste)
06 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

07 - 1/2 cup fresh basil leaves, roughly chopped
08 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Optional Add-ins

09 - 1/4 cup reserved pasta water (essential!)
10 - A squeeze of fresh lemon juice (for brightness)

# Instructions:

01 - First things first, get a big pot of water on the stove for your pasta. Make sure you salt it generously – like the ocean, they say! This is where I often forget to salt the water, and then my pasta just tastes a little… flat. Don't be like me. While that's heating up, you can start prepping your tomatoes and garlic. The kitchen will start to feel alive soon, I promise.
02 - While the water heats, grab a large skillet and heat your olive oil over medium-low heat. Add your cherry tomatoes and those red pepper flakes. Let them hang out, stirring occasionally, until they start to soften and burst, about 8-10 minutes. This is the magical part where the sweet juices release and form the base of your sauce. You'll see them wrinkling and popping; it's so satisfying!
03 - Once most of the tomatoes have burst, toss in your minced garlic. Stir it around for just a minute until it’s fragrant – don't let it brown, or it'll get bitter! The smell right now is incredible, honestly, it just fills the kitchen with warmth. This step adds a fantastic depth to the sauce.
04 - By now, your pasta water should be boiling. Add your linguine and cook according to package directions until al dente. Before draining, remember to scoop out about a cup of that starchy pasta water. This is a game-changer for this recipe; it helps emulsify the sauce later! I used to skip this, and my sauce never quite came together.
05 - Drain your pasta, then add it directly to the skillet with the sauce. Pour in about half of that reserved pasta water. Toss everything together vigorously, letting the pasta soak up all those incredible flavors. The sauce will thicken and coat the pasta beautifully, creating a luscious texture. You might need a bit more pasta water; just add it a splash at a time until it looks saucy, not dry.
06 - Take the skillet off the heat. Stir in your fresh basil leaves and a generous handful of grated Parmesan. Toss it one last time. The basil will wilt slightly, releasing its fragrant oils, and the Parmesan will melt into the sauce, making it even more irresistible. Serve this delicious pasta immediately with extra Parmesan and a drizzle of good olive oil. It looks, smells, and tastes like summer!

# Notes:

01 - Don't rush the tomatoes; that's where the magic happens, honestly.
02 - This sauce actually gets better the next day, if you manage to have leftovers!
03 - No fresh basil? A pinch of dried oregano can work in a pinch, I've done it.
04 - Serve it in warm bowls with a side of crusty bread for dipping, trust me on this.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - colander
04 - tongs

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 15g

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