This Easy Cherry Tomato and Basil Pasta is a quick and tasty dish! With fresh cherry tomatoes and fragrant basil, it’s perfect for busy days when you need a flavorful meal in no time.
You can whip this up in less than 30 minutes! I love how the bright tomatoes pop with flavor, making every bite a little piece of summer. It’s like a sunny day on a plate! 🍅🌿
Key Ingredients & Substitutions
Pasta: I recommend using pasta shells (conchiglie) for its ability to hold onto the sauce. However, any small pasta like fusilli or penne works well. For a gluten-free option, try gluten-free pasta made from rice or quinoa.
Cherry Tomatoes: These add sweetness and color to the dish. You can use any small tomato variety; grape tomatoes work too. If they’re out of season, canned cherry tomatoes can be a handy substitute.
Olive Oil: This is key for flavor. Extra virgin olive oil is my go-to for its rich taste. If you’re looking for a lighter option, use a light olive oil or avocado oil instead.
Basil: Fresh basil is a must for the best flavor. If you can’t find fresh basil, dried basil is a good substitute, but you’ll want to use about a third of the amount, as dried herbs are more potent.
Fresh Mozzarella: I love the creamy texture of mozzarella balls. If you’re in a pinch, shredded mozzarella or even feta cheese can be used for a different twist.
How Do I Get the Pasta to Be Perfectly Coated with Sauce?
One trick to getting the pasta nicely coated in sauce is to save some of the pasta cooking water. This starchy water can help thicken your sauce and it brings everything together.
- Make sure to reserve about 1/2 cup of the cooking water before draining the pasta.
- When combining pasta with the tomato mixture in the skillet, add the reserved water in small increments while tossing the pasta.
- Keep mixing until the pasta is well-coated and the sauce clings to it, ensuring a flavorful bite each time!
Happy cooking! This dish is not only simple but is bursting with fresh flavors that are sure to please everyone at the table.
Easy Cherry Tomato and Basil Pasta
Ingredients:
- 8 oz pasta shells (conchiglie) or your favorite small pasta
- 2 cups cherry tomatoes, halved (can use yellow or red)
- 2 tbsp olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/2 tsp red chili flakes (adjust to taste)
- 1/2 cup fresh basil leaves, chopped or torn
- 4 oz fresh mozzarella balls (bocconcini), drained
- 1/4 cup freshly grated Parmesan cheese
Time Needed:
This delicious pasta dish takes about 20 minutes to prepare and cook. It’s quick enough to whip up on a busy weeknight while still being packed with fresh flavors!
Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Remember to reserve about 1/2 cup of the pasta cooking water before you drain the pasta.
2. Sauté the Garlic:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it’s fragrant but not browned. You don’t want it to burn as that will add a bitter taste!
3. Cook the Cherry Tomatoes:
Add the halved cherry tomatoes to the skillet. Sauté them while stirring occasionally, until they soften and start to release their juices, which should take about 5-7 minutes. Season them with salt, pepper, and red chili flakes to add a little heat.
4. Combine Pasta and Sauce:
Once the tomatoes are ready, add the drained pasta to the skillet. Toss everything together to combine. If it seems a bit dry, you can add reserved pasta water a little at a time until it reaches a light, saucy consistency.
5. Add Fresh Basil:
Stir in the chopped fresh basil leaves which will add a wonderful aroma and flavor to your pasta.
6. Plate the Dish:
Transfer the pasta into serving plates. Top it with the fresh mozzarella balls and a sprinkle of freshly grated Parmesan cheese.
7. Drizzle and Serve:
Add a little extra drizzling of olive oil on top and sprinkle more red chili flakes if you like it spicy. Serve immediately while it’s warm!
This dish is vibrant and simple, wonderfully combining the sweetness of cherry tomatoes with fresh basil, and the creaminess of mozzarella for a delightful meal. Enjoy your cooking adventure!
FAQ for Easy Cherry Tomato and Basil Pasta
Can I Use Different Types of Pasta?
Absolutely! While this recipe calls for pasta shells (conchiglie), you can swap it out for any small pasta you prefer, such as penne, fusilli, or farfalle. Just be mindful of the cooking times, as they may vary slightly.
What If I Can’t Find Fresh Basil?
No problem! If fresh basil isn’t available, you can use dried basil instead. Just use about a third of the amount since dried herbs are more concentrated. Add it in with the garlic to allow the flavor to develop.
How Do I Store Leftovers?
To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat on the stovetop over low heat, adding a splash of olive oil or a little water to loosen up the sauce.
Can I Add Other Vegetables?
Definitely! This pasta dish is versatile, so feel free to add other vegetables like spinach, zucchini, or bell peppers. Just sauté them along with the garlic before adding the cherry tomatoes for a delicious twist!
