This Easy Cherry Tomato and Basil Pasta is a bright and fresh dish that’s perfect for any meal. Juicy cherry tomatoes and fragrant basil come together with pasta for a delightful flavor.
I love how quick this recipe is! It’s like a summer garden party on a plate. Perfect for those days when I want something tasty without spending hours in the kitchen!
Key Ingredients & Substitutions
Pasta: I recommend using pasta shells for this recipe, but feel free to swap with any pasta you love, like penne or fusilli. Whole wheat or gluten-free pasta are great alternatives, depending on your dietary needs.
Cherry Tomatoes: Use any color of cherry tomatoes you can find! If they’re not in season, canned diced tomatoes can work too—just drain them well before using. Sun-dried tomatoes are also a tasty alternative.
Basil: Fresh basil is ideal for flavor, but if you don’t have any, you can use dried basil. Just remember, dried herbs are stronger, so use about a third of the amount specified. Italian seasoning can also be a nice replacement!
Mini Mozzarella Balls: If you can’t find bocconcini, regular mozzarella works perfectly. For a dairy-free option, try using plant-based cheese that melts well.
How Do I Make Sure My Tomatoes Are Flavorful?
To get the best flavor from your cherry tomatoes, it’s all about cooking them just right. Here’s how:
- Use medium heat in the skillet; too high will burn them.
- Cook until they start to soften and their juices bubble up—this usually takes 5-7 minutes.
- Don’t rush it! Stirring occasionally helps them cook evenly and release that delicious sweetness.
And remember, seasoning the tomatoes with salt and pepper enhances their flavor, so don’t skip this step!
Easy Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
- 12 oz (340 g) pasta shells or your favorite pasta shape
- 2 cups cherry tomatoes, halved (or yellow cherry tomatoes)
- 1 cup fresh basil leaves, chopped or torn
- 1 cup mini fresh mozzarella balls (bocconcini)
- 3 cloves garlic, minced
- 3 tbsp olive oil, plus extra for drizzling
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Optional: A splash of pasta cooking water
How Much Time Will You Need?
You’ll spend about 10 minutes prepping and about 15 minutes cooking, so the entire dish will be ready in around 25-30 minutes. It’s a quick and simple meal that packs a lot of flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until al dente. Once done, drain the pasta, but make sure to reserve about 1/4 cup of the cooking water—this can help your sauce later!
2. Sauté the Garlic:
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute. Be careful—don’t let it brown too much as it can become bitter!
3. Cook the Tomatoes:
Add the halved cherry tomatoes to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they soften and start releasing their juices. This is where the magic happens—they’ll get sweet and delicious!
4. Season It Up:
Stir in the red pepper flakes, salt, and black pepper to taste. This is your chance to adjust the seasoning, so don’t be shy!
5. Combine Pasta and Sauce:
Add the cooked pasta directly into the skillet with the tomatoes. Toss everything together so that the pasta is well coated. If needed, add a splash of the reserved pasta water to help the sauce stick to the pasta.
6. Add Fresh Ingredients:
Remove the skillet from heat. Gently fold in the fresh basil and mini mozzarella balls. The heat will slightly melt the mozzarella, making it extra yummy!
7. Serve It Up:
Transfer your pasta to serving bowls or plates. Top it off with a generous sprinkle of freshly grated Parmesan cheese and a little drizzle of olive oil. If you like a bit more spice, add another pinch of red pepper flakes.
8. Enjoy!
Served immediately, this delightful dish brings the freshness of summer right to your table. Enjoy the bright flavors of cherry tomatoes and the aroma of fresh basil!
FAQ for Easy Cherry Tomato and Basil Pasta
Can I Use Other Types of Pasta?
Absolutely! While this recipe is great with pasta shells, you can use any pasta shape you prefer—like penne, fusilli, or spaghetti. Just adjust the cooking time according to the pasta’s package instructions.
What Can I Substitute for Fresh Basil?
If you don’t have fresh basil, dried basil can work in a pinch! You’ll need about one-third of the amount since dried herbs are more concentrated. Alternatively, fresh spinach or arugula can also add a nice flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat on the stove or in the microwave, adding a splash of water or olive oil to help revive the pasta.
Can I Make This Recipe Vegan?
Yes! To make it vegan, skip the mozzarella and Parmesan cheese, or use dairy-free alternatives. Nutritional yeast is a great option for mimicking that cheesy flavor without dairy!
