Cherry Tomato Pasta

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There's nothing that screams summer as much as cherry tomatoes. While they can be found in the supermarket all year long, it's during summers when are in their full glory-sweetest, juiciest and most flavorful. And if you're growing your own, it's when they're most abundant, too!

What do you do with all those gorgeous bunch of tomatoes in the backyard that are all ready to be picked at the same time?
This Cherry Tomato Pasta is one of those recipes that I make all summer long. It is light, comforting and bursting with fresh summer flavors.
WHY YOU WILL LOVE THIS RECIPE
  • A quick and elegant weeknight dinner that will become a staple!
  • It comes together in 20 minutes and with minimal ingredients that are easy to get your hands on.
  • Ideal for meatless Mondays, it’s a dish that the whole family will love.

If you love this recipe, here are a few other recipes you can try this Summer:
EXTRA NOTES
  • Don’t overcook the pasta: Cook the pasta until al dente. It should be a bit undercooked when you drain it, because when you add the pasta to the sauce, it will continue cooking. If the pasta is fully cooked when you add it to the sauce, it will overcook in the sauce and become soft and mushy.
  • Reserve some of the pasta water: Add some of the reserved pasta water to the pasta.The starchy pasta water helps to thicken everything up and create a smooth, luxurious sauce.
  • Customise the recipe as per your taste: This is a delicious pasta, but you can customize it as per your taste. If you want a more protein-rich dish, you can top it with some grilled chicken or shrimp.

If you made this Cherry Tomato Pasta, I would love to know how it turned out! Please let me know by leaving a comment below.



Cherry Tomato Pasta Cherry Tomato Pasta
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 167kcal




Ingredients:
  • 2 Tablespoons olive oil
  • 5 cloves of garlic, thinly sliced
  • 3 cups cherry tomatoes
  • 450 g dried spaghetti
  • Salt, to taste
  • Black pepper, to taste
  • 2/3 cup reserved pasta water
  • 1/4 cup grated Parmesan, plus more for garnish
  • Handful of Fresh basil leaves, to garnish

Instructions:
  1. Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  2. In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, stirring, until soft and fragrant.
  3. Then, add in the cherry tomatoes, the salt, and the black pepper. Cook the cherry tomatoes for 4-5 minutes until they burst and release their juices.
  4. Add the cooked pasta and then the reserved pasta water, little by little, and then add in the Parmesan cheese. Toss to combine everything.Taste and adjust seasoning with a little more salt and black pepper if needed.
  5. Serve immediately with fresh basil leaves and some extra Parmesan cheese, if desired.

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