This bright and fresh pasta dish bursts with flavor, thanks to juicy cherry tomatoes and aromatic basil. It’s quick to make and perfect for a light meal.
Honestly, who can resist that combination? I love how the tomatoes almost pop in your mouth! Toss this together in no time for a simple weeknight dinner.
Key Ingredients & Substitutions
Pasta: I recommend using pasta shells, also known as conchiglie, because they hold the sauce beautifully. However, you can use spaghetti, penne, or fusilli if shells aren’t available.
Cherry Tomatoes: Fresh cherry tomatoes add sweetness. If you can’t find them, grape tomatoes work too. You could also use canned diced tomatoes in a pinch, adjusting cooking time.
Garlic: Fresh garlic is key for flavor. If you’re in a hurry, grated garlic from a jar can save time, but the taste will be different. Fresh is always best when you can!
Basil: Fresh basil really shines in this dish. For alternatives, consider using spinach or arugula if basil isn’t available. Dried basil can work, but the flavor won’t be as vibrant.
Mozzarella: Fresh mozzarella (bocconcini) is delightful in this recipe. If you’re looking for a lower-fat option, you could use part-skim mozzarella, or even feta for a different taste.
How Do I Get My Garlic Just Right?
A common struggle with garlic is ensuring it cooks well without burning. To get it right, add minced garlic to a heated skillet with olive oil. Stir it constantly for about 30 seconds until it’s aromatic, but don’t walk away! If it turns golden brown, it can taste bitter.
- Heat oil in medium heat—this helps prevent burning.
- Add garlic and stir continuously for about 30 seconds.
- Keep an eye on the color; it should be a soft golden, not brown.
Follow these tips, and your garlic will be fragrant and perfectly cooked, adding a lovely depth of flavor to your pasta!
Easy Cherry Tomato and Basil Pasta
Ingredients You’ll Need:
- 8 ounces pasta shells (conchiglie)
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes, divided
- Salt and freshly ground black pepper, to taste
- 1 cup fresh mozzarella balls (bocconcini)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup freshly grated Parmesan cheese
- Optional: Extra olive oil for drizzling
How Much Time Will You Need?
This easy cherry tomato and basil pasta recipe takes about 20 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta and the sauce, with additional time to toss everything together. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once bubbling, add the pasta shells and cook them according to the package instructions until they’re al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside, but remember to reserve about 1/2 cup of the pasta cooking water!
2. Sauté the Garlic:
While the pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once warm, add the minced garlic, stirring it for about 30 seconds to 1 minute. You want it to become fragrant but not browned—keep an eye on it!
3. Add the Cherry Tomatoes:
Next, toss the halved cherry tomatoes into the skillet. Season with half of the red pepper flakes, some salt, and freshly ground black pepper. Cook the tomatoes for about 4-5 minutes, stirring occasionally, until they become soft and start to release their juices—a real treat!
4. Combine the Pasta:
Now it’s time to add the drained pasta shells to the skillet with the tomatoes. Gently toss everything together to combine. If the pasta seems a bit dry, feel free to add a splash of the reserved pasta cooking water to loosen it up.
5. Add Fresh Flavor:
Stir in the chopped basil, gently tossing again to incorporate the lovely herbal flavor throughout the dish.
6. Finish and Serve:
Transfer your beautiful pasta to serving plates or a large bowl. Scatter the fresh mozzarella balls evenly over the top for that creamy goodness. Sprinkle the remaining red pepper flakes for a kick, and generously grate fresh Parmesan cheese all over.
7. Drizzle and Enjoy:
Finally, if you like, drizzle a bit of extra virgin olive oil over the pasta before serving. Enjoy this vibrant and fresh dish right away—it’s sure to please!
This simple pasta captures the sweet burst of cherry tomatoes combined with creamy mozzarella and fragrant basil, all brought together with olive oil and a hint of heat. Deliciously fresh and easy to make!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While this recipe calls for pasta shells (conchiglie), you can easily substitute it with spaghetti, penne, or any pasta shape you prefer. Just follow the cooking time on the package for your chosen pasta.
What If I Don’t Have Fresh Basil?
If fresh basil isn’t available, you can use baby spinach or arugula as a substitute for a different flavor. Dried basil can also be used, but you’ll want to use about one-third of the amount since it’s more concentrated. Add it early in the cooking process to help rehydrate it.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat, adding a touch of olive oil or a splash of water to keep it moist.
Can I Make This Recipe Spicier?
Definitely! If you enjoy heat, feel free to add more red pepper flakes to the cooking tomatoes, or even top with sliced fresh chili peppers when serving. Just taste as you go to ensure it’s to your liking!
