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Basil Pasta with Cherry Tomatoes

Basil Pasta with Cherry Tomatoes is a fresh and vibrant summer dish made with spaghetti, blistered cherry tomatoes, garlic, parmesan cheese, and fresh basil. Ready in just 15 minutes, it's perfect for a quick weeknight dinner that doesn't compromise on flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 –4 cloves garlic minced
  • 12 ounces cherry tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • Freshly cracked black pepper to taste
  • 1/2 cup grated parmesan cheese
  • 1/2 cup sliced fresh basil plus more for garnish

Equipment

  • Nonstick pan or skillet
  • Large pot
  • Tongs
  • Microplane grater
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
  2. While pasta cooks, heat butter and olive oil in a nonstick skillet over medium heat.
  3. Add garlic and sauté for 1–2 minutes until fragrant.
  4. Add cherry tomatoes, red pepper flakes, kosher salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until most tomatoes burst.
  5. Use tongs to transfer cooked pasta directly into the skillet. Reserve about 1/2 cup pasta water.
  6. Stir in reserved pasta water to loosen the sauce. Add parmesan cheese and sliced basil, tossing until well combined.
  7. Serve immediately with extra basil and parmesan if desired.

Notes

  1. Use good-quality parmesan cheese for best flavor.
  2. Reserve pasta water to adjust the consistency of the sauce.
  3. Add burrata or mozzarella for a creamier version.
  4. Fresh lemon zest or juice can brighten the dish even more.
  5. Store leftovers in an airtight container for up to 3 days.