This Easy Cherry Tomato and Basil Pasta is a bright and tasty dish that comes together in no time. Juicy cherry tomatoes, fresh basil, and pasta make a winning combo everyone will love!
It’s like a little taste of summer on your plate! 🍅 I love how quick it is to whip up, making it perfect for a busy weeknight dinner. Just cook, toss, and enjoy!
Key Ingredients & Substitutions
Pasta: I chose pasta shells (conchiglie) for their ability to hold onto the sauce nicely. If you don’t have them on hand, any pasta shape like penne, spaghetti, or fettuccine will work just fine!
Cherry Tomatoes: These tomatoes add a sweet burst of flavor. If you can’t find cherry tomatoes, grape tomatoes or any ripe tomatoes cut into small pieces will also work well.
Olive Oil: A good quality extra-virgin olive oil enhances the dish. For a twist, you can use avocado oil or even infused oils like garlic oil for extra flavor.
Fresh Basil: Fresh basil brings a beautiful aroma. If you are out of fresh basil, dried basil could work, but use less since it’s more concentrated (about 1 tsp). You could also consider fresh parsley as an alternative.
Fresh Mozzarella: Using fresh mozzarella gives a creamy texture. If you want a lower-fat option, try using part-skim mozzarella or even feta for a different flavor profile.
How Do I Get the Tomatoes to Release Their Juices Perfectly?
Getting the tomatoes juicy and flavorful is key to this dish. Here’s how to do it right:
- Start with medium heat to prevent the garlic from burning while the tomatoes cook.
- It’s important to let the tomatoes cook undisturbed for a few minutes. This way, they’ll start to release their juices and soften perfectly.
- Stir occasionally but don’t rush the process; let them really get soft and meld together for the best flavor!
Easy Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
- 8 oz pasta shells (conchiglie) or your preferred pasta shape
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 4 oz fresh mozzarella balls (bocconcini)
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
Time Needed:
This delightful dish takes about 20 minutes in total. You’ll spend about 10-12 minutes cooking the pasta and preparing the sauce, then just a few more minutes to plate and enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. This adds flavor to the pasta! Add the pasta and cook according to the package instructions until al dente (that means it should be firm to the bite!). Don’t forget to reserve about 1/2 cup of the pasta water before draining.
2. Sauté the Garlic:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant—this will only take about 1 minute. Be careful not to let it burn!
3. Cook the Tomatoes:
Now, add the halved cherry tomatoes to the skillet. Cook them for about 5-7 minutes, stirring occasionally. You want to see them soften and start releasing their lovely juices!
4. Combine Pasta and Sauce:
Once the tomatoes are ready, add the drained pasta to the skillet. Toss everything together so that the pasta is well coated in tomato goodness. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up!
5. Add Flavors:
Stir in the chopped basil, red pepper flakes, and season with salt and pepper to taste. This is where the magic happens—smell that fresh aroma!
6. Plate Your Dish:
Transfer the pasta to plates and top it with fresh mozzarella balls. Drizzle a little more olive oil over everything for extra flavor.
7. Finish with Parmesan:
Sprinkle freshly grated Parmesan cheese on top. This adds a wonderful salty and nutty flavor that pairs perfectly with the tomatoes and basil.
8. Serve and Enjoy:
Dig in right away while it’s warm! This dish is light yet full of flavor and is best enjoyed immediately. Savor every bite of these fresh, vibrant flavors!
Can I Use Any Type of Pasta for This Recipe?
Absolutely! While we recommend pasta shells (conchiglie) for their sauce-holding capabilities, you can substitute with any pasta shape you like, such as spaghetti, penne, or fusilli.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of olive oil or water to keep it moist.
Can I Make This Dish Vegan?
Yes! To make this dish vegan, simply omit the mozzarella and Parmesan cheese. You can substitute with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
What Can I Use Instead of Fresh Basil?
If you don’t have fresh basil, you can use dried basil—just remember to use about one-third the amount since dried herbs are more concentrated. Fresh parsley is another great alternative if you want something different!
