Fresh Cherry Tomato Basil Pasta with garlic and plenty of parmesan, a delicious 20-minute weeknight meal. Whether you are using freshly-made pasta or shop-bought pasta, this recipe is quick and easy, and wonderfully flavourful. The sauce is light and fresh, and it goes really well with the whole family.
This tomato and basil pasta is the best example that the simplest ingredients can make truly spectacular dishes. No ready-made sauces, no complicated steps, just delicious food that spoils your taste buds.
Although I made my dish with homemade fresh pasta, which only used eggs and flour, you can definitely use dried or fresh shop-bought pasta too. While they both give you great results, the cooking time will change slightly as well as the required amount of pasta.
The beauty about a homemade fresh tomato and basil sauce is that is so much lighter and flavourful than a sauce that comes from a jar. And to be honest, it doesn't even have to cost a lot.
All you need is some good quality, ripe and juicy tomatoes, and while I used cherry tomatoes, anything else goes. Fresh tomatoes have a lovely sweetness to them which balances out their acidity.
You can also use canned chopped or plum tomatoes, but with that I find that I need to add some sugar to the sauce, as it's not as naturally sweet as fresh tomatoes. This homemade tomato and basil sauce can be the base for other dishes like 'nduja pasta, pasta puttanesca and so much more.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pasta - I used homemade fresh fettuccine, but you can use any other pasta, any shape, either fresh or dried
- tomatoes - used cherry tomatoes, but any other ripe tomatoes work too
- garlic - fresh garlic is a must, it adds so much more flavour than granulated garlic
- olive oil - good quality olive oil will give you the best flavour
- parmesan - be generous with the amount of parmesan used, the more, the better
- salt & pepper - to taste
Step-by-step photos and instructions
- cook the pasta according to the packet instructions if you use shop-bought pasta
- if you use fresh pasta, bring a pot of salted water to the boil, add the fresh pasta, and cook it until al dente or the desired texture
- reserve 3 tablespoons of the pasta water, and drain the rest
- heat up the oil in a large pan, add the peeled and chopped garlic and fry it briefly to release its flavour
- add the tomatoes cut in half, give it a good stir, place the lid on, and allow the tomatoes to cook until mushy
- you can use tongs to remove the tomato skins if you wish once they have soften, but that's optional
- leave the sauce to cook until it thickens slightly, season with salt and pepper and add some chopped basil
- add the cooked pasta and the reserved pasta water, and mix well to coat the pasta in sauce
- serve with plenty of grated parmesan
Expert tips
Use ripe and juicy tomatoes, their sweetness makes the best sauce without having to add any refined sugar to balance out their acidity.
Cook the garlic briefly, we only need to infuse the oil with its fragrance, fried for slightly longer, it will be burnt and bitter.
Adding pasta water to the sauce creates a silky coating so the sauce can stick better to the pasta. Toss the pasta well in the sauce to absorb all the flavour.
Other tomato-based pasta dishes
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Fresh Cherry Tomato Basil Pasta
Ingredients
- 600 g cherry tomatoes (1.3 lb)
- 300 g pasta (10 oz, fresh or dried)
- 50 g grated parmesan (½ cup, 2 oz)
- 3 cloves of garlic
- 15 g fresh basil (a small handful)
- 45 ml olive oil (¼ cup)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
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Instructions
- If you use dried shop-bought pasta, cook it according to the packet instructions.
- If you use fresh pasta, bring a pot of water to the boil, add a teaspoon of salt, and cook the pasta until al dente or the desired texture.
- When cooked, reserve 3 tablespoons of the pasta water, and drain the rest.
- Heat up the oil in a large pan, add the peeled and chopped garlic, and fry it briefly to release its flavour.
- Add the cherry tomatoes cut in half, give everything a good stir, place a lid on the pan, and leave the tomatoes to cook for 3-4 minutes until mushy.
- You can use tongs to remove the tomato skins if you wish, and use a masher to mash the tomatoes for a smoother sauce.
- Cook it until the sauce thickens slightly.
- Season the sauce with salt and pepper, add some half of the basil chopped roughly, then add the cooked pasta and reserved water.
- Use the tongs to toss the pasta well.
- Serve with grated parmesan and extra ground black pepper if you wish.
Video
Notes
- Use ripe and juicy tomatoes, their sweetness makes the best sauce without having to add any refined sugar to balance out their acidity.
- Cook the garlic briefly, we only need to infuse the oil with its fragrance, fried for slightly longer, it will be burnt and bitter.
- Adding pasta water to the sauce creates a silky coating so the sauce can stick better to the pasta. Toss the pasta well in the sauce to absorb all the flavour.
Nutrition
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