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Pasta with Cherry Tomatoes

Pasta with Cherry Tomatoes

traditional italian pasta with tomatoes and arugula in plate

Fresh delicious pasta with cherry tomatoes, basil, garlic, and olive oil.

Prep Time: 5 minutes

Cook time: 20 minutes


  • 1 pound spaghetti
  • 1-quart cherry tomatoes halved
  • 1/2 cup packed basil leaves
  • 6 cloves garlic sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup olive oil
  • 1/4 cup extra virgin olive oil
  • 1 cup pasta water


  1. In a large pan set to medium-low heat, sauté garlic in a 1/4 cup of olive oil until golden (about 3 minutes). After garlic begins to turn golden, add tomatoes and sauté for 2 minutes longer. Season tomatoes with 1 tsp kosher salt and 1/4 tsp crushed red pepper flakes.
  2. Meanwhile cook pasta to al dente in salted (2 Tbsp kosher salt per gallon) water.
  3. Add 1 cup of pasta water to pan and cook for 1 minute longer.  Next, add the pasta and toss to coat.  Mix well and taste test, adjusting salt and pepper levels if necessary.
  4. After 1 more minute of cooking, remove pan from heat and add 1/2 cup of torn basil leaves. Drizzle a 1/4 cup of extra virgin olive oil on to pasta and serve.


  • 1 teaspoon kosher salt was added, adjust to taste.
  • 1/4 teaspoon crushed red pepper flakes are optional.
  • Make sure to reserve extra pasta water, to thin sauce.
  • Serve with extra virgin olive oil, crushed red pepper flakes, and grated cheese.

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