Cherry Tomato Pasta with Basil, Parmesan, and Burrata Recipe
Introduction
This Cherry Tomato Pasta is a fresh, vibrant dish perfect for a quick weeknight dinner or a casual gathering. Bursting with juicy tomatoes, fragrant basil, and creamy parmesan, it’s a simple yet flavorful meal that feels both light and satisfying.
Ingredients
- 12 ounces spaghetti
- 3 quarts of water (12 cups or 3 liters)
- 1 ½ tablespoons salt (21 grams)
- 2 pounds cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, pressed or grated
- 1 teaspoon salt
- 2 twists black pepper
- ⅛ teaspoon red pepper flakes (or more to taste)
- 15 fresh basil leaves, plus more for garnishing
- ½ cup parmesan cheese, grated (or non-dairy cheese)
- 1–2 burrata (optional, for serving)
Instructions
- Step 1: Put a large pot of water to boil for the pasta. Once boiling, add 1 ½ tablespoons of salt and the spaghetti. Cook the pasta according to package instructions, but drain it 2 minutes earlier than recommended.
- Step 2: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes and season with 1 teaspoon salt, 2 twists of black pepper, the grated garlic, and red pepper flakes. Cook for about 10 minutes, stirring occasionally, until tomatoes are softened.
- Step 3: Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the pasta and add it directly to the skillet with the tomato sauce.
- Step 4: Add about ½ cup of the reserved pasta water and 15 fresh basil leaves to the skillet. Toss the pasta and sauce together, cooking for another couple of minutes until the pasta is al dente and the sauce has thickened. Add more pasta water if needed.
- Step 5: Turn off the heat and stir in ½ cup of grated parmesan cheese until melted and well combined.
- Step 6: Serve the pasta immediately, garnished with extra basil leaves and a drizzle of olive oil. Optionally, top with creamy burrata cheese for added richness.
Tips & Variations
- For a vegan version, substitute parmesan with a plant-based cheese or nutritional yeast.
- If you prefer a spicier kick, increase the red pepper flakes to taste.
- Adding a splash of white wine to the sauce while cooking tomatoes can enhance the flavor.
- Use fresh, ripe cherry tomatoes for the best sweetness and texture.
- To save time, prepare the sauce while the pasta water heats and the pasta cooks.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to loosen the sauce and warm gently on the stovetop or in the microwave. Burrata is best added fresh when serving rather than stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this recipe works well with various pasta shapes like penne, linguine, or fusilli. Adjust cooking times accordingly.
Can I make this sauce ahead of time?
You can prepare the tomato sauce in advance and refrigerate it for up to 2 days. Reheat gently before tossing with freshly cooked pasta for the best texture.
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Cherry Tomato Pasta with Basil, Parmesan, and Burrata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A simple and flavorful Cherry Tomato Pasta recipe featuring al dente spaghetti tossed in a vibrant sauce made from fresh cherry tomatoes, garlic, basil, and parmesan cheese. This quick stovetop dish is perfect for a satisfying weeknight meal and can be optionally topped with creamy burrata for added richness.
Ingredients
Pasta and Boiling
- 12 ounces spaghetti
- 3 quarts water (12 cups or 3 Liters)
- 1 ½ tablespoons salt (21 grams)
Sauce
- 2 pounds cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, pressed or grated
- 1 teaspoon salt
- 2 twists black pepper
- ⅛ teaspoon red pepper flakes (or more to taste)
- 15 fresh basil leaves (+ extra for garnishing)
Finishing
- ½ cup parmesan cheese, grated (or non-dairy cheese; adjust to taste)
- 1 – 2 burrata balls (optional, for serving on top)
Instructions
- Boil Pasta: Bring a large pot of water to a rolling boil. Cut the cherry tomatoes in half while waiting for the water.
- Cook Pasta: When the water boils, add 1 ½ tablespoons salt and 12 ounces spaghetti. Cook according to package instructions minus 2 minutes to ensure pasta finishes cooking later in the sauce.
- Make Sauce: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes, 1 teaspoon salt, 2 twists black pepper, pressed or grated garlic, and ⅛ teaspoon red pepper flakes. Cook for about 10 minutes, stirring occasionally, until tomatoes are softened and saucy.
- Combine Pasta and Sauce: Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the pasta to the skillet with the sauce along with about ½ cup of reserved pasta water and 15 fresh basil leaves. Toss and cook for a couple of minutes until the pasta is al dente and coated in the sauce. Add more pasta water if needed.
- Finish with Cheese: Turn off the heat, add ½ cup grated parmesan cheese, and stir until melted and incorporated into the sauce.
- Serve: Plate the pasta immediately, topping with extra fresh basil leaves, a drizzle of extra virgin olive oil, and optionally, 1 to 2 burrata balls for a creamy finish.
Notes
- Reserve pasta water before draining to adjust sauce consistency.
- Adjust red pepper flakes to your preferred spice level.
- Burrata adds a rich texture but can be omitted for a lighter dish.
- Use non-dairy cheese to make the recipe vegan-friendly.
- Use freshly grated parmesan for best flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Cherry Tomato Pasta, Spaghetti, Easy Pasta Recipes, Italian Pasta, Fresh Tomato Sauce, Quick Dinner
