This Cherry Tomato and Basil Pasta is a bright, fresh dish that’s super simple to whip up. The juicy cherry tomatoes burst with flavor, and the fragrant basil adds a lovely touch!
I love how quick this meal is, making it perfect for a busy weeknight. Just cook the pasta, toss with those tomatoes and basil, and you’re ready to eat—deliciousness in no time!
Key Ingredients & Substitutions
Pasta: You can use any type of pasta you like or have on hand. Rigatoni works great because its shape catches the sauce, but penne or spaghetti are also excellent choices! Gluten-free pasta can work too if needed.
Cherry Tomatoes: If cherry tomatoes are not available, grape tomatoes or even diced larger tomatoes can substitute. You might find roasted or sun-dried tomatoes add a nice depth to the dish, too!
Fresh Basil: Fresh basil adds a burst of flavor. If that’s not an option, dried basil can work, but use it sparingly—about 1 teaspoon should be enough. Other herbs like parsley or oregano can also bring a different twist to the dish.
Mozzarella Balls (Bocconcini): These are soft and creamy but if you can’t find them, you can use cubed fresh mozzarella or even shredded mozzarella. For a non-dairy alternative, try a plant-based cheese.
Parmesan Cheese: Grated Parmesan adds a nice salty touch. Pecorino Romano can work too if you want something sharper. Nutritional yeast is a great dairy-free substitute if you’re looking for a non-dairy option.
How Do I Get the Garlic Just Right?
Garlic is key to the flavor, but overcooking it can make it bitter. Here’s how to get it perfect:
- Heat your olive oil on medium heat; it shouldn’t be smoking.
- Add minced garlic and stir it for about 1 minute until it’s fragrant. You want it to be slightly golden but not brown.
- If you find the garlic turning too dark, simply lower the heat immediately—better safe than bitter!
How to Make Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
Pasta and Vegetables:
- 12 oz (340 g) pasta (like rigatoni or any shape you love)
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup mozzarella balls (bocconcini)
For Cooking:
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (more or less to taste)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: Additional fresh basil for garnishing
How Much Time Will You Need?
This delicious Cherry Tomato and Basil Pasta recipe takes about 25 minutes from start to finish, including cooking the pasta and prepping everything else. It’s a quick and tasty meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente (firm to the bite). Remember to reserve 1 cup of the pasta water before draining it. Drain the pasta and set it aside for now.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute. You’ll know it’s ready when it smells fragrant—just be careful not to let it burn!
3. Cook the Cherry Tomatoes:
Next, add the halved cherry tomatoes to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they begin to soften and release their juices. This is where all the yummy flavor comes from!
4. Combine and Create the Sauce:
Stir in the red pepper flakes and chopped basil. Then, add the drained pasta to the skillet and toss everything together. Gradually add in the reserved pasta water, a little at a time, until you get a light, tasty sauce that coats the pasta nicely.
5. Add Cheese and Season:
Gently fold in the mozzarella balls, and season your pasta with salt and black pepper to taste. Let it cook for another 2-3 minutes so everything heats through nicely.
6. Finish and Serve:
Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the top. Toss again to ensure the cheese is well combined. Serve your pasta hot, garnished with any additional fresh basil and a drizzle of olive oil if you’d like. Enjoy your Cherry Tomato and Basil Pasta!
Can I Substitute Different Types of Pasta?
Absolutely! You can use any type of pasta you prefer, such as spaghetti, penne, or fusilli. Just be sure to adjust the cooking time according to the package instructions, as different pasta shapes may take longer or shorter to cook.
What If I Don’t Have Fresh Basil?
If fresh basil isn’t available, you can use dried basil instead. Use about 1 teaspoon of dried basil for every tablespoon of fresh. Add it along with the garlic to let the flavors infuse properly. Keep in mind that dried herbs are more concentrated than fresh, so adjust to taste.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium-low heat, adding a splash of water or olive oil to help loosen the pasta and prevent sticking.
Can I Add Other Vegetables to This Recipe?
Definitely! This pasta is versatile; feel free to add vegetables like spinach, zucchini, or bell peppers. Just sauté them along with the garlic before adding the cherry tomatoes. This adds great flavor and nutrition to the dish!
