Description
This fast and easy pasta with blistered cherry tomato sauce is a delicious and fresh meal that comes together in just 25 minutes. The sauce is made by blistering cherry tomatoes with garlic and olive oil, then tossed with perfectly cooked pasta and finished with fresh basil and Parmesan cheese for a creamy, flavorful dish.
Ingredients
Scale
Pasta and Seasoning
- 1 pound dry pasta
- Kosher salt
Sauce
- 4 medium cloves garlic, thinly sliced
- 6 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds cherry tomatoes (about 2 pints)
- 1 ounce fresh basil leaves, roughly chopped (about 1 cup)
- Freshly ground black pepper
For Serving
- Parmesan cheese, for serving
Instructions
- Cook the Pasta: Place the pasta in a large skillet or sauté pan, cover with water, add a big pinch of kosher salt, and bring to a boil over high heat, stirring occasionally. Boil until the pasta is just shy of al dente, about 1 minute less than the package instructions recommend. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Prepare the Garlic and Tomatoes: While the pasta cooks, heat 4 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the sliced garlic and stir frequently until softened but not browned, about 3 minutes. Add the cherry tomatoes and cook, stirring occasionally, until the tomatoes begin to burst, about 10 minutes. Press the tomatoes gently with the back of a wooden spoon to help them soften.
- Make the Sauce Creamy: Continue cooking the tomatoes until the sauce turns rich and creamy, about 5 minutes more. Stir in the chopped fresh basil and season to taste with salt and freshly ground black pepper.
- Toss Pasta with Sauce: Add the drained pasta to the tomato sauce and increase the heat to medium-high. Stir and toss constantly, adding the reserved pasta water a little at a time as needed to create a smooth, creamy sauce that coats the pasta well.
- Finish and Serve: Remove the pan from heat and stir in the remaining 2 tablespoons of olive oil. Grate a generous amount of Parmesan cheese over the pasta, toss to combine, and serve immediately with extra Parmesan passed at the table.
Notes
- You can substitute the cherry tomatoes with in-season or supermarket grape tomatoes if preferred.
- Reserve pasta water helps to loosen the sauce and create a creamy consistency without adding cream.
- Be careful not to brown the garlic to avoid bitterness; it should be softened and fragrant only.
- Using fresh basil adds a bright herbal flavor; dried basil can be used in a pinch but fresh is best.
- This dish is best served immediately to enjoy the creamy sauce and fresh flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 10 mg
