15-Minute Cherry Tomato Basil Pasta
Quick and easy cherry tomato basil pasta with fresh tomatoes, garlic, and basil comes together in just 15 minutes for a low-fuss, last-minute weeknight meal!
Servings: 4 to 6
Calories: 611kcal
Ingredients
- 1 package (1 pound / 454 g) angel hair spaghetti
- ¼ cup (60 ml) olive oil
- 5 garlic cloves minced
- 3 pints (about 900 g) cherry or grape tomatoes cut into quarters
- 1 cup (about 25 g) chopped basil
- ½ teaspoon (3 g) salt
Instructions
- Cook the pasta according to the package directions.
- Reserve ½ cup (120 ml) of the pasta water, then drain the pasta and set it aside.
- In the same pot over medium heat, heat the oil.
- Add the garlic and tomatoes and cook for 2 to 3 minutes, gently mashing the tomatoes with the back of a spatula or wooden spoon.
- Stir in the basil, salt, pasta, and reserved pasta water.
Video
Notes
- If you have bouillon paste or cubes, stir some into the pasta water for extra flavor (follow the ratio on the package).
- Don't drain all the pasta water. The starchy water helps the sauce cling to the noodles. You can store unused pasta water in the fridge for an extra day or 2.
- Cook the pasta al dente, especially if you plan to have leftovers, since it softens as it sits. Cook it for 1 to 2 minutes less than the package directions, so it's tender with just a little bite.
- Adjust the texture by mashing just a portion or all of the tomatoes.
- Be careful not to burn the garlic, which can make the whole dish taste bitter. To avoid it entirely, add the garlic only once the tomato skins begin splitting.
Nutrition
Calories: 611kcal | Carbohydrates: 100g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 316mg | Potassium: 1127mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3273IU | Vitamin C: 51mg | Calcium: 77mg | Iron: 3mg
