pasta with cherry tomatoes
This vibrant pasta dish features fresh cherry tomatoes sautéed in olive oil and garlic, tossed with your favorite pasta for a delightful meal that's quick and easy to prepare. Perfect for a light lunch or a satisfying dinner.
Equipment
- 1 large pot for boiling pasta
- 1 slotted spoon or pasta server
- 1 skillet or frying pan
- 1 spoon or spatula for stirring
- 1 colander for draining pasta
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz pasta (spaghetti or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil leaves, chopped
- Grated for serving Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add the halved cherry tomatoes to the skillet, along with the salt, black pepper, and red pepper flakes (if using). Cook for about 5-7 minutes, until the tomatoes are soft and their juices are releasing.
- Once the pasta is drained, add it to the skillet with the cooked cherry tomatoes. Toss everything together, adding some reserved pasta water a little at a time until you reach the desired sauce consistency.
- Stir in the fresh basil leaves. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a variation, you can add spinach or arugula for extra greens.
This dish can also be served at room temperature, making it great for picnics.
Feel free to add cooked chicken or shrimp for added protein.