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Burst Cherry Tomato Pasta With Garlic And Basil

Burst cherry tomato pasta with garlic and basil is a one-pan method where juicy cherry tomatoes burst into a glossy, olive-oil sauce that clings to spaghetti or linguine. Tossed with reserved pasta water and finished with fresh basil and Parmesan, it delivers bright flavor in under an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti or linguine
  • 1 lb spaghetti or linguine
Cherry tomatoes
  • 3 cup cherry tomatoes
Olive oil
  • 1 -1/3 cup olive oil
Garlic
  • 5 garlic cloves, sliced
Red pepper flakes
  • 0.5 tsp red pepper flakes
Fresh basil
  • 0.5 cup fresh basil, torn
Parmesan
  • 0.5 cup grated Parmesan
Salt and pepper
  • 1 Salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the spaghetti or linguine in salted boiling water until al dente, then reserve 1 cup of pasta water before draining.
  2. Drizzle off the excess water and keep the pasta warm while you make the sauce in the skillet.
Build garlic-olive oil base
  1. Heat the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes, cooking until fragrant, about 1-2 minutes, with a quick aroma cue.
Burst tomatoes
  1. Add the cherry tomatoes to the skillet and cook, pressing occasionally, until they burst and release their juices, about 8-10 minutes, until glossy and saucy.
Toss for a glossy sauce
  1. Add the drained pasta to the skillet along with a splash of the reserved pasta water, tossing to coat until the noodles look glossy.
Finish with basil and cheese
  1. Stir in the fresh basil and Parmesan until the Parmesan melts and the sauce clings to the pasta, turning jade-flecked and shiny.
Season and serve
  1. Season with salt and pepper and serve immediately while the sauce is at its brightest and most clingy texture.

Notes

Pro tip: Press the tomatoes gently with a spoon to speed up bursting and keep the sauce smooth. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of water to loosen the sauce. Freezing is not recommended because basil texture can turn stringy. For a dietary swap, use a plant-based Parmesan alternative if you need dairy-free.