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!
3pintsof cherry or grape tomatoes,cut into quarters
1cupof chopped basil
½ teaspoonof salt
Instructions
Cook the pasta according to package instructions, reserve ½ cup of pasta water, drain, and set aside.
In the same pot over medium heat, heat oil. Add garlic and tomatoes and cook for 2 or 3 minutes, gently mashing the tomatoes with the back of a spatula or wooden spoon.
Stir in the basil, salt, pasta, and pasta water.
Notes
Note: If you have bouillon paste or cubes, stir some into the pasta water for extra flavor (ratio according to the package directions).
Don’t drain the pasta water: This starchy water will help the pasta sauce cling to the noodles. You can even store unused pasta water for an extra day or 2 in the fridge.
Cook the pasta al dente: Especially if you plan to have leftovers, since it will further soften while it sits. To do so, cook it for 1-2 minutes less than the package directions. It should be tender with just a little ‘bite.’
Adjust the texture: You can mash just a portion or all of the tomatoes.
Be careful not to burn the garlic: Otherwise, it can add a bitter flavor to the entire dish. To avoid it entirely, add garlic to the pan only once the tomato skins begin splitting.