Description

This Burst Cherry Tomato Pasta is a quick and flavorful dish perfect for a weeknight dinner. Fresh cherry tomatoes are gently cooked until they burst and release their sweetness, combined with garlic, crushed red pepper flakes, and fresh basil to create a vibrant sauce that coats perfectly cooked pasta. Finished with a generous sprinkle of freshly grated Parmesan, this pasta is simple yet bursting with fresh, bright flavors.

Ingredients

Scale

For the Pasta

12 oz. uncooked pasta

For the 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
1 oz. fresh grated Parmesan (about ⅓ cup, plus more for serving)
Freshly ground black pepper (to taste)
1 cup basil leaves

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Instructions

Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and drizzle with a little olive oil to prevent sticking. Set aside while you prepare the sauce.
Infuse olive oil with garlic: Heat a medium saucepan over low heat. Add the extra-virgin olive oil and the smashed garlic cloves. Cook gently until the garlic is fragrant and soft, making sure not to let it brown to avoid bitterness.
Add tomatoes and seasonings: When the garlic is softened and aromatic, add the cherry tomatoes, kosher salt, and crushed red pepper flakes to the pan. Increase the heat to medium, stirring everything together to combine.
Cook and burst tomatoes: Cook the tomatoes, stirring frequently with a wooden spoon. As they heat, the tomatoes will start to burst, releasing their juices to form a sauce. Use the back of the spoon or a potato masher to crush some of the tomatoes, encouraging the sauce to thicken. Continue cooking for about 10 minutes until the sauce has thickened to your liking.
Toss pasta with sauce and finish: Pour the hot burst tomato sauce over the cooked pasta. Add the grated Parmesan cheese and stir well to combine, allowing the cheese to melt into the sauce. Gently fold in the fresh basil leaves. Divide the pasta among serving bowls and garnish with additional Parmesan and freshly ground black pepper as desired.

Notes

Use ripe cherry tomatoes for the best sweet and tangy flavor in the sauce.
Be careful not to burn the garlic as it will turn the sauce bitter.
If you prefer a spicier pasta, increase the crushed red pepper flakes to taste.
This pasta is best served immediately to enjoy the freshness of the basil and burst tomatoes.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop with a splash of olive oil or water.