I enjoy this recipe because it tastes bright, fresh, and comforting all at once. The garlic-infused olive oil, sweet cherry tomatoes, fresh basil, and parmesan create a simple but incredibly flavorful pasta.
I also like how quickly this dish comes together, making it perfect for busy weeknights or easy summer dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 grams spaghetti 400 grams cherry tomatoes 1/3 cup extra-virgin olive oil 6 garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 1 cup fresh basil 1/2 teaspoon salt Large pinch of sugar (optional) 1/3 cup finely grated Parmesan cheese
Directions
I bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, I reserve about 1 cup of the pasta water.
I slice a handful of the cherry tomatoes in half and leave the rest whole.
In a large skillet, I heat the olive oil over low heat. Then I add the chopped garlic and crushed red pepper flakes and cook for about 1 minute until fragrant without letting the garlic brown.
Next, I add all the cherry tomatoes to the pan and cook them over medium heat. Once the tomatoes begin softening, I season them with salt.
As the whole tomatoes soften, I gently press them with the back of a spatula to burst them open and release their juices.
After about 8 to 10 minutes, the tomatoes create a thick and flavorful sauce. I pour in about 1/2 cup of the reserved pasta water and let the sauce simmer gently.
If needed, I add a pinch of sugar to balance the acidity and adjust the salt to taste.
I lower the heat and add the cooked spaghetti directly into the sauce. I toss everything together until the pasta is fully coated.
Finally, I remove the pan from the heat and mix in the torn basil leaves and grated parmesan cheese before serving.
I sometimes add fresh mozzarella, burrata, or grilled chicken for a heartier meal. When I want extra richness, I drizzle additional olive oil over the finished pasta.
I also enjoy adding spinach, zucchini, or roasted vegetables for more color and texture.
storage/reheating
I store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil to loosen the sauce. I usually add fresh basil and parmesan again before serving.
FAQs
Can I use other pasta shapes?
Yes, I like using linguine, penne, or fettuccine if I do not have spaghetti.
Why reserve pasta water?
The starchy pasta water helps the sauce cling to the spaghetti and creates a silky texture.
Can I use canned tomatoes?
Fresh cherry tomatoes work best for this recipe, but canned tomatoes can be used if needed.
Is the sugar necessary?
I only add sugar if the tomatoes taste extra acidic because it helps balance the flavor.
What can I serve with this pasta?
I enjoy serving it with garlic bread, salad, grilled chicken, or roasted vegetables.
Conclusion
Summer Cherry Tomato Pasta is a simple yet flavorful dish that highlights fresh ingredients in the best way possible. I love how the sweet tomatoes, fragrant basil, garlic, and parmesan come together into a light and comforting pasta that feels perfect for warm-weather meals.
A light and fresh summer pasta recipe made with juicy cherry tomatoes, garlic, basil, and parmesan cheese.
Author:Emma
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
250 grams spaghetti
400 grams cherry tomatoes
1/3 cup extra-virgin olive oil
6 garlic cloves, chopped
1/2 tsp crushed red pepper flakes
1 cup fresh basil
1/2 tsp salt, plus more to taste
Large pinch of sugar (optional)
1/3 cup finely grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Slice a handful of the cherry tomatoes in half and leave the remaining tomatoes whole.
Heat the olive oil in a large skillet over low heat. Add the chopped garlic and crushed red pepper flakes. Cook for about 1 minute until fragrant, making sure the garlic does not brown.
Add the cherry tomatoes to the skillet and cook over medium heat. Once the tomatoes begin to soften, season with salt.
Gently press the whole cherry tomatoes with the back of a spatula to burst them and release their juices. Continue cooking for 8–10 minutes until the tomatoes create a thick, chunky sauce.
Stir in 1/2 cup of the reserved pasta water and allow the sauce to simmer gently for 1 minute.
Add a pinch of sugar if desired and adjust salt to taste.
Lower the heat and add the cooked spaghetti to the skillet. Toss thoroughly until the pasta is evenly coated in the sauce.
Remove the skillet from the heat. Add torn fresh basil and grated Parmesan cheese. Toss again until combined.
Serve immediately with extra Parmesan and a drizzle of olive oil if desired.
Notes
Use ripe summer cherry tomatoes for the sweetest flavor. Reserve extra pasta water if needed to loosen the sauce. Fresh basil and Parmesan added off the heat keep the flavors bright and fresh.
