Fresh Cherry Tomato Basil Pasta

A plate with a portion of fettuccine with tomato sauce, garnished with grated parmesan and fresh basil leaves.

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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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 453kcal

Author: Daniela Apostol

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

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