This cherry tomato pasta is spaghetti tossed with cherry tomatoes that are cooked in olive oil and garlic until they burst into a quick, sweet sauce, finished with basil, a pinch of chili and Parmesan. It takes about 20 minutes, uses a handful of ingredients, and serves 4. It’s an easy weeknight dinner that works best in summer, when tomatoes are at their sweetest, but good cherry tomatoes make it worth cooking all year.
- Serves: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Ingredients
- 350 g (12 oz) dried spaghetti, or whole wheat spaghetti
- 600 g (1⅓ lb) cherry tomatoes, mixed colors if you can find them
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- A pinch of chili flakes
- ½ teaspoon salt, plus salt for the pasta water
- A large handful of basil leaves (about 10 g)
- 40 g (½ cup) finely grated Parmesan, plus extra to serve
- Black pepper
Method
- Bring a large pan of water to the boil and add a good pinch of salt.
- Meanwhile, heat the olive oil in a large, wide frying pan over medium heat. Add the garlic and chili and cook gently for 1 minute, until the garlic is fragrant but not brown.
- Add the whole cherry tomatoes and ½ teaspoon of salt. Cook for 8 to 10 minutes, shaking the pan now and then, until the tomatoes soften and start to burst.
- Press about half of the tomatoes with the back of a spoon to release their juices and make a loose sauce.
- While the tomatoes cook, add the spaghetti to the boiling water and cook for 1 minute less than the time on the packet.
- Before draining, scoop out a mugful of the pasta water.
- Drain the spaghetti and add it to the tomato pan with a splash of the pasta water. Toss over the heat for 1 to 2 minutes until the pasta is coated in a glossy sauce, adding more water if it looks dry.
- Take the pan off the heat, tear in the basil and stir in the Parmesan.
- Season with pepper and serve straight away, with extra Parmesan.
Tips
- Don’t brown the garlic. Burnt garlic tastes bitter. Keep the heat moderate.
- Save the pasta water. Its starch helps the oil and tomato juices cling to the pasta.
- Finish cooking the pasta in the sauce for a better coating.
- Use the best tomatoes you can find. Ripe, sweet cherry tomatoes make all the difference in a simple sauce.
- Add Parmesan off the heat so it melts smoothly instead of clumping.
Swaps and variations
- More vegetables: add a few handfuls of spinach or arugula at the end, or roasted zucchini.
- More protein: add a can of drained white beans or chickpeas with the tomatoes, or top with grilled chicken or prawns.
- Whole wheat pasta: adds fiber. Cook it 1 minute less than the packet time, too.
- Roasted version: roast the tomatoes, garlic and oil at 200°C (400°F) for 20 to 25 minutes, then toss with the pasta.
- Vegan: skip the Parmesan and add toasted pine nuts or a little nutritional yeast.
- Burrata or mozzarella: tear fresh mozzarella over the top just before serving.
Nutrition per serving (estimate)
One serving is a quarter of the recipe, with 40 g of Parmesan shared between 4. These figures were calculated from USDA FoodData Central values for dried enriched pasta, cherry tomatoes, olive oil, garlic, chili, basil, Parmesan and salt. Salt in the pasta water isn’t included.
| Nutrient | Per serving |
|---|---|
| Calories | 490 kcal |
| Protein | 16 g |
| Carbohydrate | 74 g |
| Fiber | 5 g |
| Sugars | 6 g |
| Fat | 14.5 g |
| Saturated fat | 3 g |
| Sodium | 485 mg |
Most of the fat comes from olive oil, which is mainly unsaturated. Using whole wheat spaghetti raises the fiber to about 9 to 10 g per serving. For a more balanced plate, serve a smaller portion of pasta with a side salad, or stir in beans or greens. Our guide to building a balanced meal explains the half-plate of vegetables idea.
Tomatoes provide vitamin C and lycopene. Eating them with some fat helps: in a small 2004 study, people absorbed far more lycopene and other carotenoids from vegetables eaten with a full-fat dressing than with a fat-free one.
Contains: wheat (gluten) and milk (Parmesan). Use gluten-free pasta and a vegetarian hard cheese if needed.
Storage
Cool leftovers quickly, cover and refrigerate. Eat within 3 to 4 days, as the USDA advises for leftovers. Reheat in a pan with a splash of water, or eat it cold as a pasta salad.
What to serve with it
- A green salad with a lemon dressing. Our strawberry arugula salad works well in summer.
- Steamed green beans or broccoli.
- For a bigger meal, grilled fish or our grilled shrimp skewers.
For a creamier pasta, try our creamy mushroom tagliatelle or pasta primavera.
Common questions
Can I use regular tomatoes?
Yes. Chop 600 g of ripe tomatoes and cook them a few minutes longer until they break down. Cherry tomatoes are sweeter and need less cooking.
Can I use canned tomatoes?
Canned cherry tomatoes work well. A can of chopped tomatoes makes a smoother, more classic sauce.
How do I stop the sauce being watery?
Cook the tomatoes until they burst and some of the liquid evaporates, then use only a splash of pasta water to bring it together.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
