This Cherry Tomato and Basil Pasta is a refreshing and colorful dish! Juicy cherry tomatoes and fragrant fresh basil come together with pasta for a light yet satisfying meal.
I love how quick this dish is to make—it’s perfect for busy nights! Just toss everything together in a pan, and in no time, you’ll have something tasty and comforting on your table!
Key Ingredients & Substitutions
Pasta: I recommend using shell or cavatappi pasta for their fun shapes that hold sauce well. If you’re looking for a gluten-free option, try using gluten-free pasta or even zucchini noodles for a lighter dish.
Cherry Tomatoes: Fresh cherry tomatoes give a burst of sweetness. If you can’t find them, grape tomatoes work too. Canned diced tomatoes could also work, but the fresh ones really make the dish shine.
Fresh Basil: Nothing beats fresh basil! If it’s unavailable, you could use dried basil, but start with a smaller amount since dried herbs are more concentrated. You can also try parsley for a different twist.
Olive Oil: Use good quality extra virgin olive oil for the best flavor. If you’re out, avocado oil or melted butter can be used as a substitute.
Fresh Mozzarella: Bocconcini adds creaminess, but you can use shredded mozzarella or even ricotta cheese if you prefer a creamier texture. For a vegan option, consider using plant-based cheese alternatives.
What’s the Best Way to Cook Pasta Perfectly?
Cooking pasta might seem straightforward, but getting it just right is crucial! The goal is to have it al dente, or firm to the bite. Here’s how:
- Start with plenty of water – about 4-6 quarts for 12 oz of pasta, and don’t forget the salt! This is your chance to season the pasta.
- Bring the water to a rolling boil before adding pasta. This helps it cook evenly.
- Stir the pasta right after adding it, then occasionally during cooking to prevent sticking.
- Follow the package instructions for cooking time but taste a minute or two before it’s done. Al dente should be slightly firm in the center!
- Always reserve some pasta water! This starchy water can help thicken your sauce and make it cling to the pasta better.
How to Make Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (such as shell or cavatappi)
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: additional fresh basil leaves for garnish
How Much Time Will You Need?
This delicious pasta dish takes about 20 minutes to prepare. You’ll spend around 10 minutes boiling the pasta and mixing the ingredients, and then around another 10 minutes for the sauce and final assembly. It’s quick, fresh, and perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente (tender but still firm). This usually takes about 8-10 minutes. Once done, carefully reserve 1/2 cup of the pasta cooking water, then drain the rest and set the pasta aside.
2. Prepare the Sauce:
In the same pot, drizzle in the olive oil and add the halved cherry tomatoes. Cook over medium heat for about 2-3 minutes, just until the tomatoes start to soften. Stir in the chopped basil, red pepper flakes, and season with salt and pepper to taste. Mix everything well, creating a lovely fragrant sauce.
3. Combine and Serve:
Add the cooked pasta back into the pot with the sauce. Toss everything together, using a bit of the reserved pasta water if you need to loosen the sauce. Gently fold in the halved mozzarella balls and grated Parmesan cheese. Serve immediately, garnished with extra fresh basil leaves if desired. Enjoy your fresh and tasty cherry tomato and basil pasta!
water, then drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté until they start to soften, about 3-4 minutes.
3. Stir in the red pepper flakes and cook for another minute. Pour in the reserved pasta water, bringing it to a gentle simmer.
4. Add the cooked pasta to the skillet along with the chopped basil, and toss everything together until well combined.
5. Gently fold in the mozzarella balls and grated Parmesan cheese. Season with salt and pepper to taste.
6. Remove from heat. Serve immediately, garnished with additional basil leaves if desired.
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### FAQ
Can I Use Regular Tomatoes Instead of Cherry Tomatoes?
Absolutely! If you don’t have cherry tomatoes, you can use any ripe tomato. Just chop them into bite-sized pieces. Adjust cooking time as they may take a bit longer to soften than cherry tomatoes.
What If I Don’t Have Fresh Basil?
No worries! You can substitute fresh basil with dried basil. Use about 1 tablespoon of dried basil instead of the chopped fresh basil. However, be aware the flavor will be slightly different, as fresh herbs impart a brighter taste.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat gently on the stove or in the microwave, adding a splash of water or olive oil to help loosen the pasta.
Can I Add Protein to This Dish?
Yes! Feel free to add grilled chicken, shrimp, or sautéed sausage for extra protein. Just cook the protein separately and mix it into the pasta during the last step for a heartier meal.
