Cherry Tomato Pasta

In this Cherry Tomato Pasta recipe, little tomatoes, butter, garlic, and olive oil are simmered to make a deliciously effortless sauce that’s more than the sum of its parts. It coats spaghetti to glorious summery effect.

Prep Time5

Cook Time15

Total Time20

Course: Noodles and Pasta

Cuisine: Italian

Servings:

Calories: 531kcal

Author: Kaitlin

Ingredients

Salt
¼ cup extra virgin olive oil
3 large garlic cloves (crushed)
12 ounces cherry or grape tomatoes (or a mix of any sweet tomatoes you have on hand)
8 ounces dried spaghetti
3-4 sprigs basil (optional)
2 tablespoons butter

US Customary - Metric

Instructions

Set a medium pot of salted water to boil for your pasta. In a skillet over medium heat, add the olive oil and smashed garlic cloves. Cook until the garlic is golden all around. Meanwhile, halve your cherry tomatoes or chop larger tomatoes into chunks.
Add spaghetti to boiling water, and cook according to package instructions, just 1 minute shy of al dente.
Add the tomatoes and basil sprigs (if using) to the skillet and cook over medium-high heat for 8-10 minutes. The tomatoes will start to break up, release their juices, and form a sauce.
Remove the basil sprigs, and use tongs to transfer the pasta from the boiling water to the skillet (reserve the pasta cooking water). Over medium heat, toss the spaghetti with the sauce until it’s well-coated, adding pasta water as needed until you get a nice silky texture. Add the butter and salt to taste. Toss again to incorporate the butter into the pasta. Serve immediately!

Nutrition