recipe with cherry tomatoes
The Best recipe with cherry tomatoes
This recipe is perfect for any occasion—whether it’s a quick weeknight dinner, a light lunch for the kids, or even a simple side for a bigger meal. It’s easy to double or triple it if you have guests, and it holds up well in the fridge for a few days if you need to prep ahead. My husband and I always try to include it in our rotation because it’s packed with nutrients—vitamin C, potassium, and antioxidants—that keep us feeling good without weighing us down. The kids especially love how it’s sweet and slightly tangy, and it’s a great way to sneak in more veggies without them even realizing it. Plus, it’s so versatile—you can serve it with a sprinkle of salt, a drizzle of olive oil, or even some feta cheese if you’re feeling fancy. It’s that kind of recipe that makes cooking feel like a breeze and eating feel like a treat.
Cherry Tomato & Basil Pasta with Garlic Oil
A light yet flavorful pasta dish featuring fresh cherry tomatoes, garlic-infused olive oil, and aromatic basil. Perfect for a quick weeknight meal with a Mediterranean twist.
🥘Ingredients
- 8 oz (225g) spaghetti or linguine
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- 1 cup (150g) cherry tomatoes, halved
- ½ cup (50g) cherry tomatoes, whole (for garnish)
- 2 cloves garlic, minced
- ¼ cup (60ml) fresh basil leaves, chopped
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- ½ cup (120ml) chicken or vegetable broth
- Fresh basil leaves
- Grated Parmesan cheese (optional)
- Crumbled feta cheese (optional)
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. -
2
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add halved cherry tomatoes, broth, salt, and pepper. Simmer for 8–10 minutes until tomatoes soften. -
3
Toss drained pasta with a splash of pasta water to loosen. Stir in the garlic-tomato sauce, then top with chopped basil. -
4
Garnish with whole cherry tomatoes, fresh basil, and grated Parmesan or crumbled feta if using.
🔧Equipment
- Large skillet
- Pasta pot
- Fine-mesh strainer
- Wooden spoon
- Small bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of heavy cream or a sprinkle of grated Parmesan to the sauce.
- Substitute cherry tomatoes with diced tomatoes if preferred.
- Ensure garlic is sautéed quickly to avoid bitterness.
Variations
- Add grilled chicken or shrimp for a protein boost.
- Swap basil for mint or oregano for a different herb flavor.
Watch Video Of How Cherry Tomato & Basil Pasta with Garlic Oil Works
❓ Frequently Asked Questions About Cherry Tomato & Basil Pasta with Garlic Oil
What is the best way to prepare cherry tomatoes for a dish like a salad or pasta?
The best way to prepare cherry tomatoes for a salad or pasta is to gently wash them under cold water to remove any dirt or debris, then pat them dry with a clean towel. For a salad, you can leave them whole or halve them if you prefer a bite-sized texture. For pasta, lightly toss them with olive oil, salt, and pepper before adding them to the dish to prevent them from turning mushy.
How do I ensure cherry tomatoes stay fresh and vibrant in the dish?
To keep cherry tomatoes fresh and vibrant, handle them gently—avoid crushing or bruising them. Store them in a breathable container or bag with a paper towel to absorb excess moisture. For short-term storage (up to 3 days), refrigerate them in a single layer. If you’re using them in a cooked dish, add them at the end to preserve their color and texture. For salads, consider adding them just before serving.
Can I substitute other types of tomatoes for cherry tomatoes in this recipe?
Yes, you can substitute other tomatoes, but texture and flavor will vary. Roma or plum tomatoes work well in cooked dishes like pasta or stews, as they hold their shape better. Heirloom tomatoes add a sweeter, more complex taste but may be softer. Grape tomatoes (smaller than cherry) can be used in salads but may require halving. Avoid overripe or mealy tomatoes like beefsteak, as they’ll break down too quickly.
Why do cherry tomatoes turn mushy when cooked in pasta or sauces?
Cherry tomatoes can turn mushy due to their thin skin and delicate flesh. When heated, the water inside them evaporates too quickly, causing them to soften. To prevent this, lightly blanch them in boiling water for 30–60 seconds before adding to pasta or sauces, or use them fresh at the end of cooking. For salads, toss them with a touch of olive oil and salt to firm them up slightly.
How can I enhance the flavor of cherry tomatoes in a dish without adding extra salt?
Boost the flavor naturally by using complementary ingredients like fresh basil, oregano, or thyme (tossed in oil for a quick infusion). A squeeze of lemon juice brightens their acidity, while garlic (minced or grated) adds depth. For a savory touch, sprinkle with crumbled feta or goat cheese, or use a pinch of red pepper flakes for heat. A drizzle of balsamic glaze or honey can also add richness without salt.
