I was looking through the recipes we’ve shared here over the past year, and I cannot believe we hadn’t shared this one for tomato basil pasta yet. It’s such a staple in our dinner repertoire (and I’m making it again tonight). It hits 3 points:
- So easy to make
- Perfect in summer since you don’t need the oven
I love the cherry tomatoes that are out this time of year. And this is the perfect dish to use them in! They get a little blistered and yummy. And topping off the pasta with some freshly shaved parmesan cheese makes it all even more delicious.
You can use any pasta you like to make this, but I prefer angel hair pasta. I just love how it all comes together, and the thinness of the pasta works great with this dish. Plus, it’s fun to twirl around your fork and then poke a tomato for the perfect bite.
- 1 pint cherry tomatoes
- ½ lb angel hair pasta
- ¼ cup olive oil
- 3 cloves garlic, minced
- 6-8 basil leaves, chopped, plus a few more for garnish
- 1 tsp oregano
- ¼ tsp red pepper flakes
- ¼ cup parmesan cheese, grated
- ¼ tsp salt
- ¼ tsp pepper
- In a medium skillet, heat the olive oil over medium heat. Once heated, add the cherry tomatoes. Cook for 1-2 minutes, then add then garlic, oregano, red pepper flakes, and basil.
- Reduce heat to medium-low and cook until tomatoes are blistered, stirring occasionally. This will take about 7-10 minutes.
- While tomatoes are cooking, cook the pasta in a large pot until soft. Drain.
- Into the pasta pot, drain the cooked olive oil and herbs. Stir until pasta is coated. Add more olive oil if needed. Add salt and pepper.
- Plate, then top with the cooked tomatoes and top with the parmesan and extra basil leaves, if desired.