Description
Burst Cherry Tomato Pasta is a vibrant and flavorful Italian-inspired dish featuring tender pasta coated in a fresh, homemade sauce made from gently cooked cherry tomatoes, garlic, crushed red pepper flakes, and fresh basil. The sauce bursts with the natural sweetness and juiciness of the tomatoes, enhanced by the subtle heat of red pepper and the richness of Parmesan cheese, making it an easy and impressive meal perfect for any occasion.
Ingredients
Scale
Pasta
- 12 oz. uncooked pasta
Sauce
- ½ cup extra-virgin olive oil
- 4 garlic cloves, smashed
- 1.5 lbs cherry tomatoes
- ½ tsp crushed red pepper flakes
- 1½ tsp kosher salt
Finishing
- 1 cup basil leaves
- 1 oz fresh grated Parmesan cheese (about â…“ cup, plus more for serving)
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, then drizzle with a little olive oil to prevent sticking. Set aside while you prepare the sauce.
- Infuse the olive oil with garlic: Heat a medium saucepan over low heat and add the olive oil along with the smashed garlic cloves. Gently cook until the garlic becomes fragrant and soft, taking care not to let it brown to avoid bitterness.
- Add the tomatoes and seasonings: Increase the heat to medium and add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the pan. Stir to combine all the ingredients evenly.
- Simmer and crush tomatoes: Cook the mixture, stirring frequently. As the tomatoes warm, they will start to burst. Use the back of a wooden spoon to gently crush some of the tomatoes. After about 10 minutes, the sauce should begin to thicken. Continue to crush the tomatoes to your desired consistency, either with the spoon or a potato masher.
- Combine pasta and sauce: Pour the tomato sauce over the cooked pasta in a large bowl or pot. Add the grated Parmesan cheese and stir to coat the pasta thoroughly, allowing the cheese to melt into the sauce.
- Add fresh basil and serve: Stir in the fresh basil leaves just before serving. Divide the pasta into individual bowls and garnish with additional Parmesan cheese and freshly ground black pepper if desired.
Notes
- Use cherry tomatoes at room temperature for better bursting and flavor release.
- Do not brown the garlic; cooking it gently on low heat releases the best flavor without bitterness.
- Adjust red pepper flakes based on your preferred spice level.
- Reserve pasta water if needed to loosen the sauce.
- Fresh basil is added at the end to retain its bright flavor and color.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- This recipe works best with short pasta shapes like penne, rigatoni, or fusilli, which hold the sauce well.
