This burst tomato basil pasta is topped with freshly grated parmesan cheese. It has blistered cherry tomatoes and fresh basil. It's easy to make for a fast and flavorful weeknight dinner.
There are so many reasons to love this tomato basil pasta. The tomatoes get burst and juicy. The parmesan cheese adds that touch of sharpness.
The basil and other herbs add so much flavor. The pasta adds just the right touch.
The olive oil adds just the right amount of richness. And if you choose to add red pepper flakes, they add a bit of spice.
Not only that, but this pasta dish is so easy to make. It truly is a great recipe for beginners or experts.
Also, it's perfect in the summer because the tomato basil pasta can be made completely on the stove. No need to turn on the oven.
While I do make this year round, in summer I make it at least once a week. So good!
- Cherry tomatoes
- Fresh basil
- Olive oil
- Dried oregano
- Freshly grated Parmesan cheese
- Red pepper flakes (optional)
- Salt and Pepper
What type of pasta to use
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 juicy bite. However, you can use rotini, farfalle, spaghetti. Whatever you have around!
Where do you get fresh Parmesan cheese?
So in a pinch, you can use the grated stuff you get in a container at the store.
However, I highly suggest keeping a wedge of Parmesan around. It's SO. MUCH. BETTER. when it's freshly grated.
The wedges last for awhile, and you can save and freeze the rinds to use in soups and other things.
We usually get our Parmesan cheese wedges at Costco. However, you can usually find them at Whole Foods, Trader Joe's, and a lot of grocery stores. Just ask!
Pairings and customizations
One of the lovely things about this burst tomato pasta is how easy it is to customize! Here are some ideas.
- Add some precooked chicken breast or cooked shrimp to make this tomato basil pasta with chicken or shrimp.
- Add more red pepper flakes or less depending on your love of spice.
- Add a bit of harissa to the tomatoes when cooking for additional flavor and spice.
- Instead of pasta, serve over fresh zucchini noodles like in this recipe.
- Add some spinach when cooking for additional veggies.
- Keep the basil leaves whole, or julienne them.
- Serve with this Tuscan kale salad or arugula salad.
Other pasta dishes
While I love making burst cherry tomato pasta, there are so many other pasta dishes to love too!
How to make burst cherry tomato pasta
First, wash your cherry tomatoes and mince your garlic.
Then start water for your pasta. Depending on how long your pasta takes to cook, you might add it right away or wait a bit. (For example, angel hair takes less time than spaghetti or farfalle -- look at the package directions).
To a large skillet, heat your olive oil, then add the cherry tomatoes.
Cook for a bit, then add the garlic, dried herbs, basil, and red pepper flakes. Stir occasionally until tomatoes are burst and softened.
Drain the pasta, then add the olive oil and herbs mixture, leaving the tomatoes behind.
Stir to combine.
Plate, then top with the cooked burst tomatoes, fresh parmesan cheese, and extra basil leaves.
Other weeknight dinners
Burst Cherry Tomato Basil Pasta
- 1 pint cherry tomatoes
- ⅓ lb angel hair pasta
- ¼ cup olive oil
- 3 cloves garlic minced
- 6-8 basil leaves chopped, plus a few more for garnish
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- ⅛ cup parmesan cheese grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Prepare the ingredients by washing and drying the tomatoes, chopping the garlic and basil leaves.
- Start boiling the water for pasta. In a large 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 chopped 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, leaving the tomatoes behind. Stir until pasta is coated. Add more olive oil if needed. Add salt and pepper.
- Plate, then top with the cooked tomatoes. Add freshly grated parmesan and extra basil leaves, if desired.
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