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Burst Cherry Tomato Pasta
Burst cherry tomatoes, garlicky olive oil, and basil join forces in this easy weeknight pasta that tastes just like summer—no matter when you serve it.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Anna Stockwell📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Cook 1 lb. pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta, reserving pasta water, and transfer to a large bowl.
. pasta1 lb
2
Meanwhile, warm ½ cup extra-virgin olive oil in a large skillet (12" diameter) or wide heavy saucepan over medium-high heat. Add 2 large garlic cloves, finely chopped, then 3 pints cherry tomatoes, ½ tsp. freshly ground black pepper, a pinch of sugar, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt. Cook pasta sauce, stirring occasionally, until tomatoes burst and release their juices, 6–⏱️ 8 minutes.
large garlic cloves, finely chopped2pints cherry tomatoes3Pinch of sugar. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, plus more for pasta pot1 tsp
3
Toss cooked pasta with cherry tomato sauce; if needed, thin sauce with a little reserved pasta water. Toss in 1 cup coarsely chopped fresh basil and top with freshly grated Parmesan. Editor’s note: This recipe was first published online in September 2015 as ‘Pasta With 15-Minute Burst Cherry Tomato Sauce’. Head this way for more of our best recipes for fresh tomatoes →
coarsely chopped fresh basil1 cupFreshly grated Parmesan (for serving)
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