Burst Cherry Tomato Pasta
Burst cherry tomatoes, garlic, Parmesan, and basil come together to create the most incredibly flavorful pasta that’s perfect for busy weeknights and all the picky eaters in the family. As the tomatoes cook, they soften and release their juices, creating a light, silky sauce. Finished with fresh basil and paired with crispy chicken cutlets.
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil, plus more for drizzling
- 1 shallot, sliced
- 3 cloves garlic, minced
- 2 pints cherry tomatoes
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- ¼ teaspoon red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ cup sliced fresh basil, plus more for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic. Cook for about 30 seconds, stirring often, until fragrant but not browned.
- Add the cherry tomatoes, salt, black pepper, and red pepper flakes, if using. Cover and cook for 8–10 minutes, stirring occasionally, until the tomatoes begin to burst and become jammy. Use the back of a wooden spoon to gently press the tomatoes to help create the sauce.
- Add the cooked pasta to the skillet along with ¼ cup of the reserved pasta water. Toss until the pasta is evenly coated.
- Stir in the Parmesan cheese and basil.Continue tossing until the cheese melts into the sauce. Add additional pasta water (a splash at a time) if needed. Adjust with salt and pepper.
- Serve immediately with extra Parmesan, fresh basil, and a drizzle of olive oil.